Place a saucepan over medium heat and add the almond milk, cream, sweetener and vanilla. Mix well.
Bring to a simmer and add the cauliflower rice. Simmer uncovered for 10 minutes, then remove from the heat.
Add the egg yolks to a bowl and whisk together. Ladle a small amount of the rice pudding into the yolks while whisking to temper the eggs, whisk in a second ladleful.
Pour the egg mixture into the saucepan and whisk well. Place back over medium heat and simmer while stirring for 5 minutes.
Remove from the heat and sprinkle with cinnamon. Serve warm or cold.