This pumpkin spice rice pudding is so healthy you could eat it for breakfast! It’s made with short grain brown rice, almond milk, and organic pumpkin!
Want to know something that kind of bums me out? October 31st hits and pumpkin just disappears. I feel like pumpkin totally gets dubbed as an October-only thing and that’s just not okay! How sad would you be if society said that peanut butter is only allowed to be a thing during the month of April. Um, not okay. 😛
I am super excited for the next few weeks. Why? I AM HOME!!!!! I don’t have any travel plans until Thanksgiving, which means I can actually have some what of a normal person routine. Come to think of it, the only travel plans I have for the rest of the year are Thanksgiving and Christmas. Thanksgiving this year is a combination of Chicago and Mexico. The actual holiday will be spent with my family in Chicago and then I’ll be heading to Tulum, Mexico to celebrate one of my best friend’s weddings. I can NOT wait to see Sam and Jake tie the knot! For Christmas and Hanukkah I’ll be headed back to Chicago to be with the fam-a-lam again. There might be a Milwaukee trip thrown in there somewhere, but we will see!
This rice pudding is calling your name. It’s a spin off of my Vanilla Almond Milk Latte Rice Pudding from last year, which you guys went CRAY for.
It actually tastes like pumpkin pie, but in rice pudding form. Confession: I ate this for breakfast with a giant scoop of peanut butter on top. OH MY GAAHHHHHHHHH.
Healthy Pumpkin Pie Rice Pudding
This pumpkin spice rice pudding is so healthy you could eat it for breakfast! It’s made with short grain brown rice, almond milk, and organic pumpkin!
Ingredients
- 1 cup short grain brown rice
- 2.5 cups almond milk, unsweetened
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
Instructions
- Place 1 cup brown rice, 2 cups almond milk, 1/4 cup maple syrup and 2 teaspoons pumpkin pie spice in a medium-size pot and turn to high heat. Bring to a boil.
- Once boiling, turn to low and cover. Let simmer for 30-35 minutes. At this point, there should still be some liquid left.
- Add in 1/2 cup pumpkin puree and continue to let simmer for an additional 10-20 minutes or until the brown rice is cooked through and the consistency is thick. Add in 1/2 cup more of almond milk and mix.
- Serve hot.
Nutrition Facts
Serving Size: 1/4 Calories: 162 Sugar: 14 Sodium: 116 Fat: 2 Carbohydrates: 35 Fiber: 3 Protein: 2Similar recipes:
What does your travel schedule look like for the rest of the year?
I stumbled upon this recipe and just had to make it. I was craving the comfort of rice pudding, and the adding pumpkin was a no-brainer. I’m so glad this combination exists! Thank you so much for sharing!
★★★★★
Aw, we’re blushing! So glad you enjoyed this rice pudding 😀
Pumpkin pie you make very attractive and nutritious. I love this cake.
Will not print!
could this be done in a rice cooker?
Asian markets have pumpkin all year. And it’s better then western pumpkin. Trying this with white rice as I have no brown right now.
Update: This is so good! Perfect for a chilly, fall, Ohio day after a run. I topped it with a little whipped cream and just a few sweet ginger bits (Penzy’s).
★★★★★
<3 AND I am so glad you use Penzey's!!!
I am making this right now and my house smells divine! ??
yummy! I’m a vanilla rice pudding fan, but I bet this pumpkin version is even better!
I definitely will make this for breakfast in place of my normal oats!
What an awesome way to switch up oatmeal for breakfast!! I’ll have to try this soon. I think I’d add banana and almond butter, and maybe a few chocolate chips….
I am SO there with you Lee! I love pumpkin and ea t it as soon as it appears all through fall and winter. I just love its taste, how cheerful bright orange it is , and not the least that it’s so good and healthy for me.
Thias recipe sounds lovely, I can titally picture myself eating this for a weekend breakfast. Thanks for sharing it, can’t wait to try it! Have a great weekend 🙂
★★★★★
Just loving the creaminess! Rice porridge is heaven to wake-up too!
RIGHT!? Every day. Please.
Pumpkin should absolutely extend past October! And so should this pudding – it looks deeelicious. What a great idea!
CHEERS to making pumpkin a year round THING.
Asian market has it all year round and better you buy it in chunks so no scrapping seeds. Tastes better as well.
I love this! This is totally my kind of breakfast. I often make “milk rice” (rice cooked in milk) and then top it with stuff, my favourite being brown sugar, cinnamon, flaked almonds and raisins.
YESSSSS. I would totally add peanut butter and banana to that 🙂
Holy cannoli I need this! This looks sooooo good! Thankfully, I am not travelling again until the first weekend in December. The end of the summer and beginning of fall I was all over the place, so I’m excited to have a few weekends at home with some (meaning not much) down time.
Isn’t it nice to be home for a few weekends in a row? I was just talking about this with a friend traveling seems AMAZING when you’re planning it, then you’re gone for 3 weeks and home just sounds SO GOOD.