2 recipes with konjac rice. Sweet or savory? Both!

Recipe 1: Vanilla Pudding with Konjac Rice

Ingredients:

• 200 g of konjac rice
• 1 cup unsweetened almond milk
• 2 tablespoons of low-carb sweetener ( erythritol , stevia , etc.)
• 1 teaspoon vanilla extract
• A pinch of salt
• 1 beaten egg
• Cinnamon powder or keto flavoring to taste (optional)

Instructions:

1. Rinse and drain the konjac rice well.
2. In a saucepan, heat the almond milk over medium heat.
3. Add the konjac rice and cook for about 5 minutes, stirring occasionally.
4. Add the sweetener, vanilla extract, and a pinch of salt. Cook for another 5-7 minutes until the rice is tender and has absorbed some of the milk.
5. In a separate bowl, beat the egg. Remove the saucepan from the heat and add the beaten egg, stirring quickly to incorporate without curdling.
6. Return the saucepan to the heat and cook for a few more minutes until the mixture thickens.
7. Remove from heat and serve the vanilla pudding in individual bowls. Sprinkle with ground cinnamon if desired.

Recipe 2: Konjac Rice Stir-fry with Vegetables

Ingredients:

• 200 g of konjac rice
• 2 tablespoons of coconut oil
• 100g of shrimp, chicken or tofu (according to your preference)
• 1 cup chopped vegetables (broccoli, peppers, carrots, etc.)
• 2 cloves of garlic, minced
• 2 teaspoons low-carb soy sauce
• Salt and pepper to taste
• Chopped green onion for garnish

Instructions:

1. Rinse and drain the konjac rice well.
2. Heat the coconut oil in a large skillet over medium-high heat.
3. Add the shrimp, chicken, or tofu and cook until golden brown and cooked through. Remove from the pan and set aside.
4. In the same pan, add a little more oil if necessary and sauté the vegetables and garlic until tender.
5. Add the konjac rice and cooked protein to the pan. Stir to combine.
6. Add the soy sauce and season with salt and pepper to taste. Cook for a few minutes until everything is piping hot.
7. Serve the konjac rice stir-fry on individual plates and sprinkle with chopped green onions.