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!
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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!
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
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!
More Paleo Dessert Recipes
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Let me know in the comments below if you try this recipe out and how you like it!
Cauliflower Rice Pudding | Paleo
- 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
- 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!