Pumpkin Rice Pudding
Pumpkin rice pudding is a delightful fall twist on classic rice pudding. Made with wholesome ingredients, this naturally gluten free recipe is delicious any time of day.
Servings: 4
Ingredients
- 1 cup short grain brown rice
- 2.5 cups unsweetened almond milk divided
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice store-bought or homemade
- 1/2 cup pumpkin purée canned or homemade
Instructions
- Place brown rice, 2 cups almond milk, maple syrup, and pumpkin pie spice in a medium pot over high heat. Mix well and bring to a boil.
- Once boiling, reduce the heat to low and cover. Let simmer for 30-35 minutes (there should still be some liquid left).
- Mix in the pumpkin and continue to simmer for an additional 10-20 minutes, or until the rice is cooked through and the consistency is thick.
- Mix in the remaining 1/2 cup of almond milk. Serve hot with a splash of milk on top.
Notes
- Storage: Let the rice pudding cool completely, transfer to an airtight container, and refrigerate for up to 5 days.
- To Reheat: Transfer the rice pudding into a medium pot set over low heat. Mix in about 1/4 to 1/2 cup of milk and heat until warmed through, stirring occasionally.
Nutrition
Calories: 162kcal | Carbohydrates: 35g | Protein: 2g | Fat: 2g | Fiber: 3g | Sugar: 14g