Servings – 4

This recipe is fine for all stages of the program.

[recipe-ingredients]

• 1 tsp. white poppy seeds (khas khas seeds)
• 1 package miracle rice / konjac rice
• 2 tbsp ground almond powder 
• 2 tbsp cashew powder 
• 1/2 – 1 tbsp cardamom powder (you can adjust this to your taste)
• ½ cup Splenda or sweetener of your choice
• ¼ cup 5% cream
• pinch of saffron

[recipe-directions]

1. Soak 1 tsp. poppy seeds in hot water for 2-3 hours.
2. Rinse one package miracle rice / konjac rice and cook in just enough water to cover (cook for 5 minutes and drain)
3. Make a paste with the almond powder, cashew powder, cardamom powder and the poppy seeds – add just enough water to make the paste.
4. Add sweetener and the cream plus a pinch of saffron to the nut paste
5. In a heavy pot, combine the cooked rice and cream mixture
6. Bring to a gentle boil on low heat stirring it with a ladle continuously – about 3-5 minutes
7. Monitor it to make sure the cream doesn’t burn.

NOTE: Enjoy hot or cold. Will keep in the fridge for 2-3 days