Pumpkin Rice Pudding

5 from 3 votes

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.

Prep 5

Cook 1

Total 1 5

Fat 2

Carbs 35

Protein 2

Yield

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.

Tips & 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 Facts