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Paleo Instant Pot “Rice” Pudding Recipe

Louise | April 29
Paleo Instant Pot “Rice” Pudding #paleo #recipe

My creamy Paleo Instant Pot “Rice” Pudding gives you all of the flavor of traditional rice pudding but is completely Paleo.

That means that my version is completely dairy-free and doesn’t include white rice. But it is just as delicious as the rice pudding you know and love.

And if you’ve never had rice pudding before, you are in for a taste treat for a slightly sweet and creamy dessert that you and your entire family will love.

Oh, and even though rice pudding is typically considered a dessert, I love to enjoy it cold for breakfast.

How I Made This Recipe Paleo

Traditional rice pudding recipes are typically made with rice, whole milk and tons of refined sugar.

However, my Paleo “rice” pudding recipe gives you all of the flavor, but it’s actually good for you.

First, the most obvious change to the recipe was that I used uncooked cauliflower “rice” instead of traditional rice.

Traditional rice doesn’t bring much flavor to rice pudding, which makes cauliflower an excellent substitute. And if you are worried that cauliflower will bring a slight flavor to the recipe, don’t be because the vanilla extract and cinnamon powder completely hide any trace of cauliflower flavor in the recipe.

However, cauliflower “rice” does give you the texture of traditional rice, especially instant rice. Trust me, you won’t miss traditional rice in this recipe.

And if you are unfamiliar with cauliflower “rice,” you can find out how to use a food processor to transform cauliflower into “rice” in my Cauliflower White Rice Recipe post. Just be sure not to cook the cauliflower rice before adding it to your Instant Pot for this recipe!

Another notable difference between my “rice” pudding recipe and traditional recipes is that I used unsweetened canned coconut milk instead of milk or other dairy products.

I was dairy-free due to health issues long before I had even heard of a Paleo diet. So, this was an easy transition for me since I had been using canned coconut milk and other soy-free dairy substitutes for years.

Finally, I used coconut sugar instead of highly processed refined sugar in the recipe. Of course, even healthier coconut sugar should be consumed in moderation, which is why I used less than many traditional rice pudding recipes.

And if you want to cut down on sugar even more, you can use granulated erythritol instead. Or you could do a mix of coconut sugar and erythritol to suit your tastes.

Stovetop Cooking Directions

And if you want to make my delicious “rice” pudding but don’t have an Instant Pot, I have you covered! My recipe can be made easily on the stovetop and taste absolutely delicious.

  • Place the coconut milk, coconut sugar, vanilla extract, cinnamon powder and the optional nutmeg in a saucepan over medium heat and bring to a simmer, stirring constantly until the coconut sugar dissolves.
  • Add the raw cauliflower to the saucepan and continue to simmer, stirring occasionally, until the cauliflower is cooked to your liking, about 10 minutes.
  • Then, continue with step 4 in the recipe instructions, and you’ll have a bowl of “rice” pudding ready in no time!

And if my Paleo Instant Pot “Rice” Pudding recipe has you hungry for more sweet treats, you can check out all of my favorite Paleo dessert recipes to help satisfy your sweet tooth. 

Paleo Instant Pot “Rice” Pudding #paleo #recipe
Paleo Instant Pot “Rice” Pudding #paleo #recipe

Paleo Instant Pot “Rice” Pudding Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Cuisine: American


Creamy, hearty rice pudding made with cauliflower “rice” in the Instant Pot.


  • 4 cups (400 g) cauliflower “rice”
  • 2 cups (480 ml) canned unsweetened coconut milk
  • 1/4 cup (60 g) coconut sugar (or granulated erythritol)
  • 1 teaspoon (5 ml) vanilla extract 
  • 1 teaspoon (2 g) cinnamon powder
  • 1/2 teaspoon (1 g) ground nutmeg (optional)
  • 2 egg yolks


  1. Place the cauliflower “rice,” coconut milk, coconut sugar, vanilla extract, cinnamon powder and ground nutmeg in the Instant Pot and stir to combine. 
  2. Close the lid and move the steam release handle to “Sealing.” Turn on the Instant Pot by pressing the “Pressure Cooker/Manual” button and set the timer for 2 minutes on HIGH pressure.
  3. When the cook time ends, allow the steam to release naturally for 10 minutes and quick-release the remaining steam. Press “Cancel” and carefully open the lid.
  4. Whisk the egg yolks in a small bowl. 
  5. Slowly pour about a 1/2 cup (120 ml) of the milk mixture into the egg yolks, whisking constantly, to temper the eggs.
  6. Once tempered, slowly pour the egg mixture into the Instant Pot, whisking constantly, until fully combined and the pudding is thickened. 
  7. Let the “rice” pudding cool slightly before serving.


  • Calories: 291
  • Sugar: 18 g
  • Fat: 23 g
  • Carbohydrates: 23 g
  • Fiber: 3 g
  • Protein: 3 g