Usually I don't eat breakfast at all, so clearly something was up, but I can't talk about it because *SPOILER ALERT*
(Haha I would never.)
Because I only just made up this recipe yesterday, it is a work in progress. The idea was to create a sweet and creamy rice custard, which meant eggs and cream would be involved. I figured I'd need a double boiler to prevent sticking and burning, but I don't own a double boiler, so I improvised by nesting my smallest pot inside my biggest pot. The small pot contains the rice mixture. The big pot contains 4 cups of water, which you bring to a boil on high heat, turn down and keep at a low boil during cooking. Both pots get covered to keep in the steam, and it's the steam heat that cooks the custard.
If you own an actual double boiler, by all means use that to make this recipe, but you don't officially need one as long as you have two pots that can nest completely inside each other with their lids on.
I was pretty happy with how my Jasmine Rice Custard came out. To sweeten it, I used 2 teaspoons of erythritol and, to be honest, it wasn't really sweet enough. I managed, but next time I might use 3. Ideally, I'd add a drizzle of honey or maple syrup on top but sadly, I still can't eat either of those without bloating, pretend as I may. Erythritol or Lakanto (erythritol plus monkfruit extract) are my safest bets. (Stevia would work, too, but yuck—I think it would ruin this. I only like stevia in cold things like lemon water and lime gimlets.) Cinnamon also adds some sweetness of its own, not to mention the luscious heavy cream you pour on top.
This recipe makes two servings. If you are just one person, that means you'll have to eat serving number two tomorrow. If that is the case, be sure to heat it up!! When rice cools down, the starch molecules transform into "resistant starch" and feed SIBO bugs. But when you heat the rice back up, the resistant starch magically turns back into normal starch and, because this is Jasmine rice, the only rice that doesn't ferment, you shouldn't react.
Enjoy this comforting dish for breakfast or dessert. ♥
Jasmine Rice Custard
Makes 2 servings
1/2 cup raw, uncooked Jasmine rice
1 cup water
1 pastured egg
1/2 teaspoon vanilla extract
dash of cinnamon
pinch of salt
2+ teaspoons erythritol or golden Lakanto
1 teaspoon butter, ghee or coconut oil
heavy cream to pour on top
With a whisk, beat the egg in water with vanilla extract, cinnamon and salt until frothy. Pour over rice in top of a double boiler or in a small pan that can fit inside a large pot with the lid on. Stir in erythritol or Lakanto and butter, ghee or coconut oil. (I used ghee—it's wonderful!—but any of these healthy fats will do.)
Bring water in the bottom pan to a boil, cover both pots and keep at a low boil for 20 minutes. Give the custard a stir at this point, and continue cooking another 10 to 15 minutes until all liquid is absorbed and custard is firm.
Transfer a half cup of the custard into your favorite breakfast bowl, pour heavy cream on top and dust with more cinnamon. If you can tolerate honey or maple syrup, drizzle on top. Better yet, sprinkle with golden Lakanto—it's pricey but perfect for this use, as it looks and tastes like brown sugar.
SIBO ADVISORY: One half cup of cooked Jasmine rice is the safe serving size. More than that and you may be asking for trouble.