There are two types of rice pudding that people like to eat. There is the creamy version cooked on the stovetop. And there is the kind that is more similar to custard. This low carb baked cauliflower rice pudding is very custardy and absolutely delicious. However, the best news is that you would never know it has cauliflower rice baked right in the custard!
What are the ingredients in Cauliflower Rice Pudding?
- cauliflower rice ( I used a frozen, bag of pre-riced cauliflower)
- milk ( I used 2 %)
- sugar substitute ( I used Swerve & Allulose)
- nutmeg, cinnamon, salt
How to make low carb baked cauliflower rice pudding?
- Partially cook the cauliflower rice. I cooked mine in the microwave for only 3 minutes although the directions said 5 minutes. You want it to still be slightly firm but still cooked through so it’s not crunchy.
- After the cauliflower cools, wring out the liquid in a clean kitchen towel. The rice should be fairly dry.
- Beat the eggs in a large bowl and add in the milk, sweetener, vanilla and spices.
- Fold in the cauliflower rice.
- Lightly grease a 2 quart casserole bowl with butter or cooking spray.
- Pour in egg/milk/cauliflower mixture and lightly sprinkle the top with additional nutmeg.
- Put the casserole into a larger pan and pour hot water into the pan. It should reach about an inch or so up the side of the casserole bowl.
- Bake at 350°F for approximately 55-60 minutes. Set a timer for 30 minutes and gently stir the casserole. This helps the rice from settling at the bottom. Finish baking and test the pudding with a thin knife in the center. It should come out completely clean. Although it may still be a bit jiggly, it will set up when cooled.
Some helpful tips for baking custard style pudding:
- Eggs are necessary to give the pudding it’s custardy texture so I have not tested it with any egg substitute.
- I have always used 2 % or whole milk in my custards and puddings so I’m not sure how this recipe would be with different milk or non-dairy. I have seen some stovetop recipes made that way, so I’m sure it could be tweaked to fit different preferences.
- Most importantly, the cauliflower rice pudding must be baked in the hot water bath. It allows the pudding to bake at a slow, even temperature. If we leave out that step, it will overcook and curdle.
How will you know when the pudding is done baking?
- Baked pudding/custards may not look completely cooked because there should still be a little movement in the center. But if the center is soupy or the outer edges are jiggly, then it needs to be baked longer, perhaps 5-10 minutes.
- After the baked pudding cools, you may see a bit of water when you serve it. This is called weeping and sometimes it means it was a bit overcooked. It should not be a liquidy egg mixture, that would mean it was undercooked. If I’ve had a bit of water in my pudding, I just pour it off, it still tastes fine.
- You may also see a split or a bit of cracking on the top of the baked pudding. It usually means it is overcooked. But honestly I’ve been baking custards and puddings for many years and have had my share of cracks. You will see this pudding has a split on it. I have never felt it changed the flavor, only the look.
You will absolutely love this old fashioned custard style rice pudding. Top it with some keto whipped cream and it is a very rich and decadent dessert. I tested it on family and they had no idea it was cauliflower.
Some other low carb desserts you make like:Print
This old fashioned baked custard style rice pudding is a special low carb treat. You would never know it’s made with cauliflower rice!
- 6 eggs
- 3 cups milk ( I used 2 %)
- 1 cup sugar substitute ( I used Swerve & Allulose)
- 2 teaspoons pure vanilla extract
- pinch of salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg (a bit more for topping)
- 1 10 oz .package frozen cauliflower rice, partially cooked al dente
- Cook the cauliflower rice for approximately 3 minutes in microwave or in a skillet. The rice should not be fully cooked, but still slightly firm.
- Pour rice into a clean kitchen towel and wring out as much liquid as possible. Leave in the towel and set aside while you make the pudding.
- Lightly grease or butter 2 quart casserole dish.
- In a mixing bowl, whisk the eggs and then whisk in the milk
- Stir in the sweetener, vanilla, salt and spices . Fold in the cauliflower rice
- Pour pudding into the prepared casserole dish
- Put casserole into a larger pan with water up to about an inch or so onto the casserole dish.
- Bake in a 350° oven uncovered for approximately 55 -60 minutes. Gently stir the pudding after about 30 minutes so that the cauliflower rice doesn’t stay settled on the bottom of pudding.
- The pudding is done when a thin knife inserted in the center comes out clean.