This pumpkin spice rice pudding Is a secretly healthy dessert (it doesn’t taste healthy!) all thanks to brown rice and maple syrup!
If you’re a fan of pumpkin oatmeal, then you’re going to love this pumpkin rice pudding. It’s a hearty, flavorful dessert that will satisfy your sweet tooth. I like to make it on cooler fall days because it’s cozy and seasonal.
What is in pumpkin rice pudding?
What makes this rice pudding so fabulous is the nutritious ingredient list we’ve got going on.
- short grain brown rice
- almond milk
- maple syrup
- pumpkin pie spice
- unsweetened pumpkin puree
Can you use normal brown rice instead?
Yes, you can use normal brown rice instead. We suggest starting with about 1/2 cup less almond milk and adding as needed until the rice is done cooking.
Featured Comment
“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!” – Bree
Stovetop Directions
- Add the rice, almond milk, maple syrup, and pumpkin pie spice to a medium pot.
- Bring to a boil.
- Once boiling, turn the heat down to low and let simmer for 30 minutes.
- Add in the pumpkin puree and mix to combine. Continue simmering until there is no more liquid.
How to Store
- Let your rice pudding cool completely.
- Tranfer it into an airtight, glass container and cover.
- Refrigerate for up to 5 days.
To reheat: transfer the rice pudding back into a medium pot. Add about 1/4 to 1/2 cup of milk and stir to combine. Reheat over low heat.
Pumpkin Rice Pudding
Ingredients
- 1 cup short grain brown rice
- 2.5 cups plain, unsweetened almond milk unsweetened
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice we used homemade
- 1/2 cup unsweetened canned 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 and with a splash of milk on top.
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.