Made with simply 5 components, pumpkin rice pudding is a delightfully heat and comfortable fall recipe. Serve it for dessert and even attempt it for breakfast!
If you happen to’re a fan of pumpkin oatmeal, you’re going to like this pumpkin rice pudding recipe. This naturally vegan and gluten free fall dessert is made on the stovetop with minimal components.
We prefer to make this seasonal pumpkin rice pudding on cooler days as a result of it’s comforting, cozy, and all the time satisfies that candy tooth!
Featured Remark
“I stumbled upon this recipe and simply needed to make it. I used to be craving the consolation of rice pudding, and the including pumpkin was a no brainer. I’m so glad this mixture exists! Thanks a lot for sharing!” – Bree
What’s in pumpkin rice pudding?
This pumpkin pie variation on rice pudding comes along with a just some easy components you probably have available:
Pumpkin Rice Pudding Substitutions
Attempt any of those rice pudding ingredient swaps:
Rice: As a substitute of brief grain brown rice, use common brown rice. Begin with about 1/2 cup much less almond milk (so about 1.5 cups) and add extra as wanted till the rice is finished cooking.
Milk: Any dairy or non-dairy milk works nice. Oat milk can be scrumptious!
Sweetener: Change the maple syrup with the identical quantity of honey (the rice pudding received’t be vegan if making this transformation).
Spices: Use store-bought or selfmade pumpkin pie spice.
FAQ
Is rice pudding dessert or breakfast?
Rice pudding is usually a dessert, however this pumpkin rice pudding may completely move for breakfast! Prime with sliced banana, recent berries, spiced nuts, and a drizzle of maple syrup for the last word fall breakfast.
How are you going to skinny out rice pudding?
Rice pudding is meant to be fairly thick. As soon as cooked, if it’s too thick to your liking, add 1-2 tablespoons of further milk at a time till you attain the specified consistency.
Storage
Pumpkin pie rice pudding tastes nice as leftovers! Let the rice pudding cool fully, switch to an hermetic container, and refrigerate for as much as 5 days.
When able to reheat, switch the rice pudding right into a medium pot set over low warmth. Combine in about 1/4 to 1/2 cup of milk and warmth till warmed by, stirring sometimes.
Serving Ideas
Prime bowls of pumpkin rice pudding with a drizzle of milk or maple syrup, sprinkle of pumpkin pie spice, or handful of toasted pumpkin seeds. You’ll be able to’t go mistaken!
Elements
- 1 cup brief grain brown rice
- 2.5 cups unsweetened almond milk divided
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice store-bought or selfmade
- 1/2 cup pumpkin purée canned or selfmade
Directions
Place brown rice, 2 cups almond milk, maple syrup, and pumpkin pie spice in a medium pot over excessive warmth. Combine properly and convey to a boil.
As soon as boiling, scale back the warmth to low and canopy. Let simmer for 30-35 minutes (there ought to nonetheless be some liquid left).
Combine within the pumpkin and proceed to simmer for a further 10-20 minutes, or till the rice is cooked by and the consistency is thick.
Combine within the remaining 1/2 cup of almond milk. Serve sizzling with a splash of milk on prime.
Ideas & Notes
- Storage: Let the rice pudding cool fully, switch to an hermetic container, and refrigerate for as much as 5 days.
- To Reheat: Switch the rice pudding right into a medium pot set over low warmth. Combine in about 1/4 to 1/2 cup of milk and warmth till warmed by, stirring sometimes.
Diet information
Energy: 162kcal Carbohydrates: 35g Protein: 2g Fats: 2g Fiber: 3g Sugar: 14g
