No rice has been harmed in the making of this delicious recipe for Creamy Low Carb Rice Pudding, Cottage cheese replaces rice to perfection, and this tastes just like a rice pudding should with the added bonus of protein and minus the carbs.
Whisk the eggs until well mixed. Whisk in the cream, water, sweetener (to taste and optional,) salt and vanilla extract until well combined.
Very gently fold through the cottage cheese trying not to make the mix smooth.
Divide amongst 6 ramekins that hold approximate 200 mls/ 7 oz. You may have to use a spoon to evenly distribute the cottage cheese. Dust with powdered cinnamon or nutmeg if desired.
Place the ramkins in a baking tray with higher sides. Pour boiling water up to about 2/3's of the way up the side of the ramekins.
Bake in the oven for about 30-40 minutes or until puddings are slightly jiggly but set. Serve warm or cold.
Sub half of the cream for unsweetened coconut cream. You can use between 250 gms- 300 gms cottage cheese, depending on the size of the container available. It will not impact on the end result.Don't add sweetener if desired, alternatively, sweeten it to taste with alternative sweetener. You can also switch the stevia blend for 1/4 cup of erythritol, or sweeten to own taste.