Indian Cauliflower Rice Pudding (Vegan)
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!
- 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.