Umami Recipes
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Keto Rice Pudding with Cauliflower

6 servings


10 minutes

active time

30 minutes

total time


300g cauliflower rice

1 cup soy milk

1/2 tsp grated nutmeg

1 tsp vanilla extract

3 egg yolks

1/4 tsp xanthan gum

1/4 cup Sweetener

2 tsp margarine

1 tbsp lemon zest (from roughly 1 lemon)


Cook cauliflower rice.

Preheat oven to gas 2 and grease dish.

Heat milk, nutmeg, vanilla until hot, but not boiling. About 2 minutes.

Mix the egg yolks, xanthan gum and 3 tbsp of sweetener together in a bowl using a hand balloon whisk.

Add a little of the hot milk and whisk again to combine. Add the rest of the mix slowly, whisking continuously.

Place back on the hob to thicken. About 2.5 minutes. Stir through the cauliflower rice.

Place in a baking dish and sprinkle with the remaining nutmeg, cinnamon, 1 tbsp of sweetener and lemon zest and dot with butter.

Cook for 15 minutes until golden on top.



Result: I made a of the cuff version of this with raw cauliflower rice cooked directly in the pan with milk powder sweetener and xanthan gum. The only thing that threw me off was that the cauliflower didn’t cook for a really long time. Do you have to cook it as if it’s rice like a full, 45 minutes boiling. To be honest I still don’t feel like it’s cooked even though I’ve put it in the fridge and then microwaved it so it would be worth the cauliflower rice rinsing it boiling it and then making this. But adding cardamom cinnamon nutmeg, sweetener really makes taste nice.


Serving Size

120 g


212 kcal

Total Fat

18.8 g

Saturated Fat

11.3 g

Unsaturated Fat


Trans Fat






Total Carbohydrate

4.9 g

Dietary Fiber

1.2 g

Total Sugars

2.5 g


3.5 g

6 servings


10 minutes

active time

30 minutes

total time
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