High Protein Almond Heavy Cream Rice Pudding
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Ingredients
Instructions
- 1
In a medium-sized saucepan, combine the rice and 1 1/2 cups of almond heavy cream. Bring to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the rice is cooked and the liquid has been absorbed.
- 2
Add the remaining 1/2 cup of almond heavy cream, chopped almonds, vanilla and almond extract, and salt to the rice. Cook over medium heat, stirring constantly, for another 5-10 minutes until the mixture has thickened and the almonds have softened.
- 3
Remove from heat and let the pudding cool for a few minutes before serving. You can serve it warm or chill in the fridge for a couple of hours or overnight for a cool treat.
This recipe is similar in taste and texture to the original recipe but uses almond heavy cream instead of almond milk for a creamier and richer flavor.
Flavor Profile:
This rice pudding is incredibly rich and creamy, with a strong almond flavor from both the heavy cream and chopped almonds. The vanilla and almond extract add a slightly sweet and warm aroma to this decadent dessert.
Serving Size:
This recipe makes about 4 servings of 1/2-3/4 cup each.
Nutritional Facts:
| Serving Size: 1/2-3/4 cup | Amount Per Serving |
|---|---|
| Calories | 311-466 |
| Total Fat | 15.2g |
| Saturated Fat | 1.2g |
| Cholesterol | 0mg |
| Sodium | 47mg |
| Total Carbohydrates | 38.9g |
| Dietary Fiber | 1.7g |
| Sugars | 0.5g |
| Protein | 5.3g |
Nutritional facts are generated and may not be accurate
Type-2 Diabetic Friendly Explanation:
This high protein almond heavy cream rice pudding is diabetic-friendly but it is a bit higher in calories and saturated fat than the previous recipe. It is still low in sugar and has a moderate glycemic index, so portion control and pairing with other low GI foods is still important. The use of almond heavy cream instead of milk adds more healthy fats and fewer carbohydrates to the recipe than regular cream would have.
