Your Cart is Currently Empty
Warm Konjac Rice Pudding Recipe And Cooking Guide
Rice pudding is an incredibly popular form of dessert all around the world. Different countries have their own versions, with various combinations of ingredients and spices. An alternative that may not be as well-known but does have distinct benefits is the konjac version.
What is konjac?
Konjac is the most common name for the East Asian plant properly called Amorphophallus konjac. Other popular names include devil’s tongue, snake palm and voodoo lily.
It has what are known as corms, or bulbotubers, a kind of fat plant stem that grows underground. These are sometimes known as yams and can be turned into flour (called glucomannan).
In Japan, glucomannan is sometimes turned into shirataki noodles. Konjac is also used in traditional Chinese medicine and in the West as a dietary supplement that claims to help weight loss. Another possible use is as a rice substitute in rice pudding.
How to make konjac rice pudding
At its most basic, a rice pudding is a combination of rice with either milk (or vegan substitute) or water. As a dessert, it often includes sugar. Then you can add fruit or spices for additional flavor, before putting it in the oven to bake or in a pan to boil. Konjac rice pudding can basically be made in the same way, just with konjac rice instead of white, brown or other rice types.
Bag of konjac rice
Milk - This can be cow’s milk (preferably whole), evaporated milk or coconut milk, among others. You may even use cream. A pint of milk is enough for a two-person dessert.
Sweetener - Sugar is most common, but honey, dates or other fruit, syrups or sweetened condensed milk can all be used. The amount depends on how sweet you like it.
Spices - Some of the most popular include nutmeg, cinnamon, cardamom, cloves and ginger. Stir them in or sprinkle them on top. You probably won’t need more than a teaspoon, or even less.
Toppings and other flavorings - Maybe add some lemon or orange zest for an extra zing. Vanilla extract and rosewater are both popular additions. Then you can add a sprinkling of nuts such as pistachios, walnuts or cashews; fresh berries; or dried fruit such as raisins. It can all be adapted to your personal taste.
Some people choose to add an egg toward the end of cooking to make it more dense with a texture closer to custard, but this is optional. You could also stir in a few dabs of butter or equivalent.
1. Remove rice from the bag and pour into a sieve. Rinse and drain thoroughly before using.
2. If using precooked rice such as Zero Noodles Rice, all you need to do is make sure your ingredients are thoroughly combined and heated through.
3. If it is not precooked, submerge konjac in boiling water for about three minutes and drain before adding to the pan with your other ingredients. Check instructions on the package to see how long your rice needs to cook. Some people also like to dry saute it first to remove any excess water.
4. Once combined, simmer gently and stir regularly. You want your pan or oven to be at a low to medium temperature. Your rice pudding should become denser and creamier as it cooks. The process should take between 15 and 20 minutes, but cooking times can vary. Keep going until it seems the right texture for you.
5. Rice pudding may continue to thicken when removed from the heat. Do not serve immediately; allow it to stand for a few minutes. It can also be served cold.
Benefits of konjac rice pudding
You may be wondering why you want to substitute konjac for traditional rice in your rice pudding. There are several advantages to this ingredient that have made it particularly popular with vegans, diabetics, people with allergies to dairy, eggs, gluten or soy, and people on the keto or paleo diets.
That is because konjac does not contain wheat, soy or animal products such as eggs and dairy. It is also low in calories and carbohydrates. Konjac may not have a high nutritional content, but that means it also free of many of the things that can cause you harm.
The best thing about any rice pudding is that you can be so flexible with your ingredients. Combine the sweeteners, spices, fruits and flavorings that you like best and you will soon have a delicious, creamy dessert. Substituting konjac for rice is just another way to adapt this dish to your preferences.