Measure out and prepare all of the ingredients.

In a saucepan, make the shirataki rice by adding in the water and the rice. Boil for 3 minutes then strain. Set aside.

In a saucepan over medium heat, add in the almond milk, heavy cream, and vanilla extract. Let sit until the mixture is very hot.

In a bowl, whisk together egg yolks, erythritol, and xanthan gum. Whisk until combined well.

Taking a very small amount at a time, add the milky mixture to the egg yolk mixture and whisk together well. Whisk every time you add some more milk mixture.

After the two mixtures are combined well together, add everything back into the saucepan and heat it up over medium heat. Stir regularly until it gets creamy and thick. Stir in the shirataki rice and mix to combine well.

Serve it in bowls and garnish with cinnamon. Enjoy!