"Tapioca" Pudding

subheading: For “Tapioca”:

1 package of Miracle Rice

¼ cup of unsweetened almond milk

2 tablespoons of stevia

subheading: For Pudding:

1 cup unsweetened almond Milk

2 cups heavy cream

5 egg yolks

1 cup of stevia

1 teaspoon of vanilla extract

¼ teaspoon of salt

subheading: Tapioca:

Drain Miracle Rice and rinse thoroughly.

In a medium skillet, sauté the Miracle Rice with ¼ cup of almond milk and 2 tablespoons of stevia.

Cook on medium high heat for 10 minutes. Set aside

subheading: Pudding:

Set aside egg yolks in a heat resistant bowl

In a large nonstick pan, heat the almond milk, heavy cream, stevia, vanilla, and salt on medium heat.

Stir the mixture constantly, making sure the mixture never boils. Heat until the mixture begins to simmer.

With a ladle or large spoon, scoop the hot liquid into the bowl with the egg yolks, about 1 cup worth.

Stir eggs and milk immediately then transfer eggs to the large pan

Cook for 10 to 12 minutes, stirring constantly until thicker.

Add in cooked Miracle Rice and pour the pudding into a serving dish.

Let the pudding set in the refrigerator for 2 hours.

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