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Indian Cauliflower Rice Pudding (Vegan)

Natalie Eng | Naturally Natalie Eng
Vegan Indian Rice Pudding with this rose, pistachio, & cardamom. A healthy rice pudding made with cauliflower rice. Quick, old-fashioned rice pudding recipe with gorgeous colors!

Prep Time 5 mins
Cook Time 15 mins
Chilling Time 2 hrs
Total Time 2 hrs 20 mins
Course Breakfast, Dessert
Cuisine gluten-free, healthy, Indian, keto, low carb, paleo, vegan
Servings 4 servings



  • 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.
Keyword Cauliflower Rice Pudding, Indian Rice Pudding