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    Home » Healthy Desserts

    Published: Mar 3, 2021 · Modified: May 14, 2021 by Emilee Mason · Leave a Comment

    Cauliflower Rice Pudding | Paleo

    Jump to Recipe Print Recipe

    This cauliflower rice pudding is a paleo, grain free and dairy free alternative to traditional rice pudding. It’s so delicious, you wouldn’t even know it’s made with cauliflower! This warm and creamy dish is perfectly spiced and makes a great healthy dessert or breakfast in minutes!

    A jar of cauliflower rice pudding topped with cinnamon

    Disclaimer: Please note, some of the links on this page are affiliate links and I will earn a commission if you purchase through one of those links.  I personally own and use every product recommended and love them enough to share with you.

     

    Growing up rice pudding was my ultimate comfort food. My mom would make it for me when I wasn’t feeling well or when I had a bad day. The warm and cozy flavor immediately made me feel better!

    What is rice pudding?

    Traditionally, rice pudding consists of rice, milk and/or cream, sugar, and flavorings such as vanilla, cinnamon, or nutmeg.

    This cauliflower rice pudding recipe swaps rice for grain free, low carb cauliflower rice and dairy milk for dairy free coconut and almond milk. This recipe is refined sugar free and uses pure maple syrup as a sweetener. Healthier swaps with no sacrifice of deliciousness!

    A jar of cauliflower rice pudding topped with cinnamon

    Simple Ingredients You’ll Need

    • Cauliflower Rice - Frozen cauliflower rice makes this recipe so quick and easy!
    • Almond Milk - Unsweetened vanilla is a great option.
    • Canned Coconut Milk - adding canned coconut milk makes this recipe even more creamy and delicious!
    • 100% Pure Maple Syrup
    • Ghee - like this one!
    • Vanilla - a high quality vanilla makes all the difference. Neilsen Massey Vanilla is a great option!
    • Ground Cinnamon

    A spoonful of cauliflower rice pudding

    How to make Cauliflower Rice Pudding

    Add cauliflower rice, coconut milk, maple syrup, and ghee to a medium sized saucepan and bring to a simmer while breaking up the frozen cauliflower.
    Reduce heat to medium and cover the pan.
    Allow rice pudding to simmer (covered) while rice cooks and liquid thickens, approximately 18-20 minutes. (Pudding will continue to thicken as it cools).
    Remove from heat and stir in vanilla and cinnamon.
    Allow to cool slightly.
    Enjoy pudding warm or chilled!

    Should I eat rice pudding hot or cold?

    This recipe can be enjoyed either warm or chilled, it’s delicious either way!

    A jar of cauliflower rice pudding with a spoon and topped with cinnamon

    More Paleo Dessert Recipes

    Paleo Shortbread Cookie and Berry Parfait

    Paleo Double Chocolate Chip Cupcakes

    Paleo Pumpkin Pecan Pie Bars

     

    Save this recipe for later, pin it here!

    Let me know in the comments below if you try this recipe out and how you like it!

     

    📖 Recipe

    A jar of cauliflower rice pudding topped with cinnamon

    Cauliflower Rice Pudding | Paleo

    Emilee Mason
    This cauliflower rice pudding is a paleo, grain free and dairy free alternative to traditional rice pudding. It’s so delicious, you wouldn’t even know it’s made with cauliflower! This warm and creamy dish is perfectly spiced and makes a great healthy dessert or breakfast in minutes!
    5 from 6 votes
    Print Recipe Pin Recipe
    Cook Time 25 minutes mins
    Total Time 25 minutes mins
    Course Dessert, Paleo
    Cuisine American
    Servings 3 servings
    Calories 275 kcal

    Ingredients
      

    • 10 oz frozen cauliflower rice
    • ¾ cup unsweetened vanilla almond milk
    • ¾ cup canned coconut milk
    • 3 Tbsp pure maple syrup
    • 1 Tbsp ghee
    • 1 tsp pure vanilla extract
    • ½ Tbsp ground cinnamon

    Instructions
     

    • Add cauliflower rice, coconut milk, maple syrup, and ghee to a medium sized saucepan and bring to a simmer while breaking up the frozen cauliflower.
    • Reduce heat to medium and cover the pan.
    • Allow rice pudding to simmer (covered) while rice cooks and liquid thickens, approximately 18-20 minutes. (Pudding will continue to thicken as it cools).
    • Remove from heat and stir in vanilla and cinnamon.
    • Allow to cool slightly.
    • Enjoy pudding warm or chilled!

    Nutrition

    Calories: 275kcalCarbohydrates: 23gProtein: 4gFat: 20gSaturated Fat: 16gCholesterol: 13mgSodium: 121mgPotassium: 493mgFiber: 4gSugar: 12gVitamin A: 4IUVitamin C: 47mgCalcium: 141mgIron: 2mg
    Did you try this recipe?Leave a comment below and let me know on instagram @theprimitivedish!

    « Coconut Curry with Sausage and Peppers | Whole30, Paleo
    Whole30 Salsa »

    About Emilee Mason

    Emilee Mason is a Whole30 certified coach, food photographer, and recipe developer. As a health foodie, grill enthusiast, and mom of two young boys she has a passion for creating healthy, delicious, and family friendly recipes that are simple and fun to make!

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    5 from 6 votes (6 ratings without comment)

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    Hey all!

    My name is Emilee. I'm a fire wife, boy mom, and lover of grilling and smoking real foods and paleo desserts!

    I'm glad you're here and hope you'll follow along on this healthy living journey, one delicious meal {or cupcake} at a time!

    Find out more about my story here!

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