Made with simply 5 elements, pumpkin rice pudding is a delightfully heat and comfy fall recipe. Serve it for dessert and even check out it for breakfast!
For those who’re keen on pumpkin oatmeal, you’re going to like this pumpkin rice pudding recipe. This naturally vegan and gluten unfastened fall dessert is made at the stovetop with minimum elements.
We love to make this seasonal pumpkin rice pudding on cooler days as it’s comforting, comfortable, and at all times satisfies that candy teeth!
Featured Remark
“I stumbled upon this recipe and simply needed to make it. I used to be yearning the relief of rice pudding, and the including pumpkin used to be a no brainer. I’m so satisfied this mixture exists! Thanks such a lot for sharing!” – Bree
What’s in pumpkin rice pudding?
This pumpkin pie variation on rice pudding comes along with a only some easy elements you most probably have readily available:
Pumpkin Rice Pudding Substitutions
Check out any of those rice pudding aspect swaps:
Rice: As a substitute of quick grain brown rice, use common brown rice. Get started with about 1/2 cup much less almond milk (so about 1.5 cups) and upload extra as wanted till the rice is completed cooking.
Milk: Any dairy or non-dairy milk works nice. Oat milk could be scrumptious!
Sweetener: Change the maple syrup with an identical quantity of honey (the rice pudding gained’t be vegan if making this alteration).
Spices: Use store-bought or home made pumpkin pie spice.
FAQ
Is rice pudding dessert or breakfast?
Rice pudding is usually a dessert, however this pumpkin rice pudding may just utterly cross for breakfast! Best with sliced banana, contemporary berries, spiced nuts, and a drizzle of maple syrup for without equal fall breakfast.
How are you able to skinny out rice pudding?
Rice pudding is meant to be lovely thick. As soon as cooked, if it’s too thick in your liking, upload 1-2 tablespoons of extra milk at a time till you succeed in the specified consistency.
Garage
Pumpkin pie rice pudding tastes nice as leftovers! Let the rice pudding cool totally, 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 at least one/2 cup of milk and warmth till warmed via, stirring once in a while.
Serving Ideas
Best 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 cross fallacious!
Elements
- 1 cup quick grain brown rice
- 2.5 cups unsweetened almond milk divided
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice store-bought or home made
- 1/2 cup pumpkin purée canned or home made
Directions
Position brown rice, 2 cups almond milk, maple syrup, and pumpkin pie spice in a medium pot over prime warmth. Combine neatly and convey to a boil.
As soon as boiling, scale back the warmth to low and canopy. Let simmer for 30-35 mins (there must nonetheless be some liquid left).
Combine within the pumpkin and proceed to simmer for an extra 10-20 mins, or till the rice is cooked via and the consistency is thick.
Combine in the remainder 1/2 cup of almond milk. Serve scorching with a touch of milk on best.
Guidelines & Notes
- Garage: Let the rice pudding cool totally, 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 at least one/2 cup of milk and warmth till warmed via, stirring once in a while.
Vitamin information
Energy: 162kcal Carbohydrates: 35g Protein: 2g Fats: 2g Fiber: 3g Sugar: 14g
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