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Finding a genuine low-carb rice substitute is hard. The things that have recently been sold in stores as low-carb rice don't convince me; they're mostly made of thickening agents. But real basmati rice is loaded with carbs, so it's not on the menu. Recently, though, I read about a great idea for rice pudding and had to try it out immediately.

In this recipe, the rice is replaced with grated cauliflower.

I was surprised too at first, but the grating gives it the authentic "rice feel" in the mouth. And cauliflower cooked in cream tastes just like rice.

Grating the cauliflower is the only part of the recipe that's remotely difficult. Wash the cauliflower and remove all the green leaves. Then take an ordinary coarse kitchen grater (the kind used to grate cheese for pizza) and grate the entire head of cauliflower into little grains. I don't recommend cutting up the cauliflower first - that makes grating more difficult, since the florets tend to crumble. If you grate the entire head, it retains its strength and you'll be done in just 3-4 minutes. Of course, the inner stalk is much too hard and shouldn't be grated along with the rest.Now combine the cream, sweetener, cinnamon, and grated cauliflower in a saucepan. Cook over medium heat, stirring often. When it begins to boil, turn down the heat and let simmer for 15 minutes. Now the rice pudding is ready.

I'll admit that rice pudding was never one of my favorite dishes, but this rice pudding, served warm with pureed strawberries, tastes amazing.

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