Rice Custard Recipe

I have severe sugar allergies among others and use a lot of Naturally Sweet Xylitol so here is just one of the great treats I can enjoy only now, after discovering Naturally Sweet Xylitol!

Ingredients:

2 tblsp rice (cooked)
pinch of salt
water
3 eggs
3 tblsp Naturally Sweet Xylitol
3 cups milk (soy or rice)
1/2 tsp vanilla
30g butter (coconut oil etc)
grated nutmeg
1/2 cup raisins (optional, if tolerated)

Method:

Drain the rice well and put into greased bowl or heatproof dish that will fit into the Crock-Pot.
Beat eggs with Xylitol, add remaining ingredients.
Stir into rice.
Cover bowl with lid or small plate.
Pour 1 cup of hot water into the Crock-Pot, add a bowl of rice custard.
Cover and cook on low for 6-8 hours.
Serve warm.

For 6 people.

From JD, Cockatoo, VIC

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