Cauliflower rice pudding recipe with cinnamon (paleo, keto)
Cauliflower rice pudding; it might not be what you had in mind when you got up this morning and it might be so out of your comfort zone that your brain short circuits… But I would like you to give it a try. This cauliflower rice pudding recipe is super easy to make and while it does not resemble a traditional rice pudding in any shape or form, you might grow to love it.
Cauliflower rice pudding
This keto rice pudding recipe was created for paleo magazine a few years ago and I just realized I never posted it here. Time to rectify the situation as you might want to try a low carb rice pudding. The first time I tasted it I was blown away by the fact that it does resemble all the flavors of a traditional rice pudding. I made mine with coconut cream but you could also go for unsweetened almond milk if you prefer. I like the addition of the coconut since it ads flavor to the end result.
I also opted to use frozen riced cauliflower. You can also go for raw cauliflower and use a food processor to blend it into rice/small pieces, but it will take slightly longer to cook. Just make sure it has the size of regular rice grains.
Apart from the cauliflower and the milk you choose, there is not a lot to it. I like to add some cinnamon and ginger and a bit of maple syrup. That does add a few carbs to the recipe but you could substitute those for a few drops of stevia or go for erythritol if you prefer. Instead of the coconut you could also go for heavy cream or use a cup coconut milk and the same amount of heavy cream.
How to make the cauliflower rice pudding
Making the rice pudding is super easy. You take a small saucepan and you place it on medium heat. You add a bit of coconut oil and start by gently frying the cauliflower very briefly. You do not want them to brown. Add the milk and the spices and bring to the boil. It needs about 10 minutes if you use cauliflower rice from the freezer but will be slightly longer with fresh cauliflower. Using the maple syrup it will have roughly 17 grams of carbohydrates per portion but that will be considerably lower if you go for another sweetener. You can add the sweetener at the end of the cooking process. Keep it on a low heat and make sure it doesn’t stick to the bottom of the pan, so keep stirring on a regular basis.
It’s definitely a healthy alternatives to white rice. It has vitamin C, fits into a low carb diet and also contains lots of dietary fiber. Tons of health benefits compared to regular rice. All the nutritional information can be found in the recipe card below. I find it the perfect dessert or breakfast although it might not be for everyone.
Not for everyone
I think it is a pretty amazing food and I love anything with cauliflower. However, I had a friend taste it and she absolutely hated it. Now she did know before tasting that it was made of cauliflower and I wonder if her reaction would have been different had I not told her that the key ingredient was cauliflower. So if the idea of a cauliflower dessert freaks you out then maybe skip this one. But if you’re willing to try a new low carb dessert this might just be for you! With the coconut milk it also has some healthy fats in there so perfect in so many ways.
Just try for yourself and keep an open mind. You can definitely add additional flavors to the dish by adding some orange zest or lemon juice or any other flavors you like. It’s a nice sweet treat if you’re on a paleo diet.
Leftovers
If you’ve used a fresh organic cauliflower head for making the cauliflower rice pudding, you might have some leftovers. You can use the remainder of the cauliflower rice to make this delicious poke bowl for instance or go for the bibimbap. Cauliflower is super versatile!
And if you really can’t stand the idea of eating rice pudding with cauliflower? Try this delicious arroz con leche instead.
Cauliflower rice pudding
Ingredients
- 300 gr cauliflower rice
- 400 ml coconut milk
- 3 tsp cinnamon
- ½ tsp ginger
- 2-3 tbsp maple syrup
- To serve: fresh fruit of your choice
- Put half of the coconut milk in a saucepan with the cauliflower and bring to a gentle boil. Add as much coconut milk until it is the desired thickness for you.
- Add in the spices and the maple syrup. Simmer gently while stirring occasionally.
- The cauliflower should cook for about 10 minutes total before it has the desired “bite. Especially check it from time to time. Some people like it a little firmer, so try out what works for you.
- I like it best when it’s really soft because then you have the idea that you are eating real rice pudding. You can eat the rice pudding warm but it is also very tasty cold.
- Serve with the fresh fruit and some extra maple syrup on top.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
2 comments on “Cauliflower rice pudding recipe with cinnamon (paleo, keto)”
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wow Simone, this is totally creative! I would have never thought of using cauliflower to make desserts. Thumbs up for you!
Ah thanks so much! It’s really surprisingly tasty.. 🙂