Chocolate or strawberry syrupcheck out how to make sugar free Raspberry syrup at the Low Carb Condiments
Measure and put rice into a medium size saucepan.
Pour the rinsing water into the saucepan then bring it to boil. Studies shows that more then 70% of arsenic content can be eliminated by boiling rice for 5 minutes then discarding the water.
Discard the water and replace it with milk. Add vanilla essence and 2 tablespoons agave syrup or sweetener of choice too.
Cook on medium to low heat with the lid on while stirring it occasionally until the rice appears in the milk for about 30 minutes.
Turn the heat to low then with the lid on cook it for another 10 minutes. With electric cooktops just turn the heat completely off and let the residual heat do its thing.
Separate egg whites from the yolks.
Beat yolks with the rest of the agave syrup or sweetener of choice until it gets a light yellow color.
Beat butter until creamy and soft.
Mix yolks with the butter. Make sure the rice isn't hot to touch then fold in yolks and butter mixture.
Finally beat the egg whites until hard peaks form.
Carefully fold in whites with the rice and pour the mixture into a tray.
Put it in a 350°F / 180°C preheated oven for half an hour or until the top is golden brown. Serve it with strawberry syrup or chocolate. (check out how to make sugar free Raspberry syrup at the Low Carb Condiments).
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