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Low-Carb Cauliflower Rice Pudding

All right I’m calling it.  The best pudding in the world of puddings is rice pudding.  There, I said it.  Hands down one of the classic desserts – for good reason.  I mean, what’s not to love? The creamy starchiness of the rice, the spiciness of the cinnamon, the aromatic vanilla wafting as it cooks.  It’s brings about a nostalgia that crosses cultures, languages, and kitchens. 

This version has all the elements of the classic but is grain-free with the substitution of cauliflower rice for the traditional white rice.  Don’t worry the same warmth and love is still there.  The coconut cream helps create a thick, rich sauce that not only coats the rice, but lends a bit of sweetness as well.  And the spices? Oh, the spices aka the important part.  I went with cinnamon, vanilla, and salt but feel free to top it anyway you normally do.  There is no wrong way.  To make it low-carb I swapped out the more traditional cane sugar for a monk fruit/erythritol sweetener.  As a bonus, it’s ready in less than 20 minutes.  Now onto the important question: should rice pudding be eaten hot, warm, or cold? 


2 cups riced cauliflower (frozen is best, but fresh can be used*): loaded with vitamin C to help fight oxidation and potassium for proper nerve function;

1 cup full-fat coconut cream: the antioxidants found in coconut cream help fight oxidative damage throughout the body;

1 tsp vanilla extract: contains vanillin which can lower inflammation;

1 cinnamon stick: helps to stabilize blood sugar;

4 tsp. monk fruit/erythritol sweetener (or sweetener of choice) **: has been shown to not affect blood sugar levels;

1/8 tsp salt: rich in various minerals


In a medium saucepan heat cauliflower rice, coconut cream, vanilla, cinnamon, sweetener, and salt on medium-low heat until cauliflower is softened and coconut cream begins to simmer but not boil. 

Ladle ½ – ¾ of the mixture into a blender and puree on low (making sure to vent the top slightly to let the heat escape) until it resembles porridge – about 20 seconds.  Add back to the saucepan and mix well to incorporate. Cover and heat on low for five minutes or until mixture begins to thicken.  To serve: spoon into bowl and top with fresh or frozen berries, nuts, ground cinnamon, or shredded coconut.  Serve pipping hot, room temperature, or straight out of the refrigerator.

– Progress, Not Perfection –

*If using raw cauliflower cook it first until soft, then wring out in a kitchen towel to remove any excess water.

**The amount of sweetener will depend on the type used.  Check instructions on sweetener package for conversion.  

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