Christmas can be a tricky time to try and stay healthy. Author and naturopathic health practitioner Eve Gilmore puts a paleo twist on a couple of classic festive rice pudding recipes, guaranteed to be a favourite with all the family this Christmas.
‘Rice’ pudding with hot cherry sauce
This is a traditional Christmas pudding in Germany and Scandinavia.
Serves 6–8 depending on the size of your ramekins
- 2-3 packets konjac ‘rice’ noodles
- 1½ tins/600 ml/150g coconut cream
- 1 tsp vanilla extract or seeds from 1 vanilla pod
- ½ tsp Luo Han Guo, stevia or maple syrup, or 1 dsp Palmyra Jaggery, to sweeten
- Large bag of fresh cherries, stones removed
- 1 dsp kuzu
Rinse and drain the konjac ‘rice’ as directed and place in a serving dish. Mix the vanilla and sweetener into the coconut cream and stir into the noodles. Place the mixture in the fridge to chill. Stone the cherries and place them in a saucepan with a little water and sweetener, into which you have stirred enough kuzu to thicken the mixture. Bring to the boil and simmer, stirring occasionally, for 15 minutes, until glazed and thickened. Serve the cold rice pudding in the ramekins and spoon the hot cherry sauce on top.
Aromatic ‘rice’ pudding
- 4 packets Miracle Noodles ‘rice’
- 2 tins/800ml/200g coconut cream
- Seeds from 10-12 cardamom pods, crushed in a pestle and mortar
- Seeds from 1 vanilla pod
- 1 cinnamon stick, broken into three
- 1 tsp nutmeg
- 4 free-range egg yolks
- ½-1tsp Luo Han Guo or stevia, or 1dsp Palmyra Jaggery or maple syrup, to sweeten
- Ghee, goat’s butter or coconut oil, to taste – makes it creamy
Using a heavy-bottomed pan, warm the spices together, including the vanilla seeds but using only half the nutmeg. Whisk the egg yolk, butter, sweetener or stevia, fat, rose water and coconut cream together and add to the spices. Bring to boiling point, stirring until thickened into a custard. Rinse and drain the ‘rice’ and pat dry. Mix the ‘rice’ into the pan.
This extract was taken from “The Urban Caveman” by Eve Gilmore.