Orange Rice Pudding with Whipped Gingerbread Spiced Pannacotta

Orange Rice Pudding with Whipped Gingerbread Spiced Pannacotta

We're still in love with the flavors of the holiday season! Why not try a great low-carb rice dessert to ring in the New Year? Ambassador Audrey Parker is doing so! You can make it with Love My Rice!

Love My Rice requires zero prep! It's a blend of white rice and shiratake rice - which is a 1/3 of the calories of regular rice alone! Save on carbs while maximizing taste! Thanks to Audrey for the delectable dish! Follow her on Instagram at 
@creative_low_carb_fusion and on her facebook page Creative Low Carb Fusion!

"Orange Rice Pudding with Whipped Gingerbread Spiced Pannacotta - the rice pudding is on the bottom with the Pannacotta on top. Miracle Noodle 'Love My Rice' was used to make this lower carb dessert."

Serves 6 to 8


1 pkg of Miracle Noodle 'Love My Rice'
1 1/2 cups almond milk, divided
1 1/2 cups heavy cream, divided
Sweetener to taste, divided (I used 1 Tbs Tagatose)
1/4 teaspoon vanilla extract
1/8 teaspoon orange extract
2 teaspoons gingerbread spice (if you don't have gingerbread spice, use 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp ground cloves and a pinch of black pepper)
1 tablespoon powdered gelatin (1 envelope or 2 sheets)
1/4 cup warm water
Orange zest, cocoa nibs, pomegranate seeds, whipped cream (optional garnish)

For the rice pudding:

1.) In a medium saucepan, combine the Love My Rice, 1/2 cup almond milk, 1/2 cup cream, and half of the sweetener. Bring to a simmer over medium heat. Cook until the liquid is reduced and the mixture is creamy, stirring occasionally for about 15-20 minutes.

2.) Remove from heat and stir in the extracts. Let cool slightly before dividing evenly among ramekins or martini glasses. Set aside while you make the pannacotta.

For the pannacotta:

1.) Sprinkle gelatin over the water in small bowl. Set aside.

2.) Combine remaining cup of almond milk, cup of heavy cream, rest of sweetener and gingerbread spice in a saucepan.

3.) Bring to a simmer over medium heat. Remove from heat and add to blender along with the gelatin. Blend until frothy and there are no lumps.

4.) Pour evenly over the rice pudding ramekins. Let cool at room temperature for 20 minutes before refrigerating for at least 4 hours to let the pannacotta set.

5.) Garnish with orange zest, pomegranate seeds, cocoa nibs or whipped cream if desired

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