Sugar-free puffed rice cake

Time: 270 minutes

Servings: 4

INGREDIENTS:

• 150 g Basmati rice
• 5 dl coconut milk
• 2 dl of water
• 100 g erythritol
• 2 pinches of salt
• Grated peel of 1 lemon
• Vanilla extract
• 4 eggs (approx. 200g)

 

PREPARATION:

1.) Pour the water into the coconut milk and add 60 g of erythritol and 1 pinch of salt. Bring this mixture to a boil.

2.) Add the Basmati rice, the lemon zest, and vanilla extract. Cook over 20-25 minutes on medium heat, stirring constantly.

3.) Cover the rice and allow it to cool completely.

4.) Turn the oven to 180 degrees, bottom-top baking mode.

5.) Stir in the yolks of the 4 eggs into the rice.

6.) Beat the egg whites with the remaining erythritol to a hard foam.

7.) Carefully rotate the egg white foam into the rice.

8.) Put the mixture in a buttered form. Straighten it, knock it down so that it is evenly distributed everywhere.

9.) Bake in the preheated oven for approx. 45 minutes. We check that it is done with a needle test.

10.) Allow to cool and serve with sugar-free strawberry sauce.