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Rice Pudding with Cauliflower

It’s hard to believe that it’s already the year 2021, isn’t it? And could you imagine a better way to start a new year than with a bowl full of rice pudding? I certainly can not.

I really like to have a sweet dish for lunch every now and then. At the same time, however, it is still important to me that I always make sure to eat two to three servings of veggies at least twice a day in my daily routine. I don’t know what the classic rice pudding looks like for you in terms of vitamins. But for me, it only gets topped with a few fruits. Therefore, I thought about how you could also incorporate a few additional vitamins and fiber into such a delicious sweet meal.

my secret ingriedent: caramelized cauliflower

I’m sure many of you have heard of the idea of using cauliflower as a low-calorie and low-carb rice substitute. In fact, on my blog you can already find such a cauliflower rice recipe with pesto. Be sure to check it out if you’ve never tried something like this before or haven’t become a fan of it yet. However, I really need real rice for my rice pudding, I decided to use a mixture of cauliflower and rice. This way, the rice pudding is still incredibly creamy and filling, while also containing more vitamins and fiber.

But of course, no one truly wants a rice pudding to taste like cauliflower. To prevent that, I caramelize the cauliflower crumbs with a little coconut blossom sugar. I used the cinnamon coconut blossom sugar from Janur for this purpose (advertising without commission). This gave my entire rice pudding an incredibly delicious coconut cinnamon note.

For the topping here, I went for hot raspberries with a bit of cinnamon. After all, berries and rice pudding are always a wonderful combination. But of course, as always, you can let your creativity run wild. Just take what you have at home and what tastes best to you.

I hope you like the recipe and give it a try. I look forward to seeing your creations and comments.

Rice Pudding with Cauliflower

healthy rice pudding with cauliflower and hot raspberries, packed with vitamins and fiber
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 1 serving


  • 100 g cauliflower
  • 80 g short-grain white rice
  • 1/2 tsp coconut blossom sugar
  • 20 g erythritol
  • 200 ml non-dairy milk e.g. soy or almond milk
  • 80 ml water
  • 60 g egg white optional
  • 100 g frozen raspberries
  • 1 tsp cinnamon
  • 1/2 tsp coconut oil


  • Wash the cauliflower thoroughly, put it in a food processor or blender and chop it well. Heat a small pot, add the coconut oil and cauliflower and let it brown well for about 4 minutes. Then add the coconut blossom sugar and about a tsp of the erythritol and let the cauliflower caramelize for another two minutes.
  • Next add the rice, milk and water, bring to a boil and then let it simmer over medium heat, stirring occasionally, for about 20 minutes
  • Once the rice pudding is soft and has absorbed the liquid, reduce the heat to a low setting. Then stir in the remaining erythritol, cinnamon and egg whites.
  • Place the raspberries in a small bowl and microwave them briefly. (Alternatively, this can also be done in a small pot on the stove). Finally, just fill the rice pudding into a bowl, pour the warm raspberry sauce on top of it and top it with more berries or something similar if you like.


nutritional values per serving:
  • calories: 456 kcal
  • fat: 6 g
  • carbohydrates: 81 g
  • protein: 15 g
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