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