Vegan Indian Rice Pudding with this rose, pistachio, & cardamom. A quick, healthy, old-fashioned rice pudding made with cauliflower rice and with gorgeous colors!
Indian Cauliflower Rice Pudding
Rice pudding has always been one of my favorite desserts. There is something about the texture and creaminess that I just love! The idea of cauliflower rice pudding has been something I’ve toyed with for awhile, and I finally got around to making some and am very pleased.
For this recipe, I used Cece’s Veggie Co. Cauliflower Rice, which is pre-packaged and ready to go! It is the perfect size for rice pudding. I haven’t tried this recipe with frozen cauliflower rice, but I don’t think it will work as well since the rice is often frozen together in chunks. The cauliflower rice I used is refrigerated rather than frozen and so easy to use!
The flavors of this dessert are rose, pistachio, and cardamom- traditional Indian dessert flavors (I felt like I was on the Great British Bake Off with this one). Not gonna lie, when I first tried it while it was cooking on the stove, I could taste cauliflower in the rice, but the flavors of the pistachio, rose, and cardamom really masked it once I put them in.
Vegan Cauliflower Rice Pudding
Many cauliflower rice pudding recipes use egg yolks, but to make this vegan, I didn’t use any eggs and used arrowroot powder instead to thicken it. The ingredients are fairly simple and inherently make this keto, paleo, etc. It is a great low-carb recipe and I’ll probably eat this for breakfast the next few days too!
The color of the rice pudding comes from the coconut sugar and the spices. Hope you love this recipe!
Indian Cauliflower Rice Pudding (Vegan)
- 3 c. Cauliflower Rice Non-frozen (I used Cece's Veggies pre-packaged)
- 1 can Coconut Milk
- 1/4 c. Coconut Sugar
- 1 1/2 tsp. Arrowroot Powder
- 1 tsp. Vanilla Extract
- 1 tsp. Ground Cardamom
- 2 tsp. Cinnamon
- 1 handful Pistachios Chopped
- 1 tsp. Edible Rose Petals or Rosewater
- 4 drops Liquid Stevia
- In a saucepan, add riced cauliflower (if you are making this from scratch, use a food processor to rice the cauliflower, but I buy mine pre-packaged) with 1 can coconut milk, coconut sugar, arrowroot powder, stevia, and vanilla.
- Stir frequently over medium-high heat until it comes to a simmer.
- Once simmering, add in cardamom and cinnamon and stir another 10 minutes, letting it thicken. (If you are using rose water, put it in now).
- Transfer mixture into desired bowls and place immediately in refrigerator at least 2 hours to chill, but best when chilled overnight.
- Once chilled, top with pistachios and rose petals.
Questions? Comments? I’d love to know what you think! If you liked this recipe, please be sure to give it a 5 star rating in the comments below:) sharing or pinning would mean the world, too!