If you’re not a baker but want a warm and cozy pumpkin flavored treat, make a pot of this easy pumpkin spice rice pudding. It comes together in one pot in about 30 minutes and is packed with lots of cinnamon and rich pumpkin flavor.
This post was created in partnership with USA rice.
Pumpkin spice season is here again and this pumpkin spice rice pudding is the perfect way to celebrate. I feel like rice pudding is an underrated dessert. It’s so easy to make and can be enjoyed either warm or cold. What’s more, I was surprised by how much my 4 year old loved this one – he ate 2 big bowls!
This recipe is also great for those who want a cozy dessert, but baking isn’t really your thing. No worries! Part of the secret to making a great rice pudding is picking the right rice. For this dish, I partnered with USA rice and used U.S.-grown short grain rice which is softer and stickier than other rice varieties.
Key Ingredients You’ll Need
Here’s a quick rundown of the key ingredients you’ll need for this easy vegan dessert recipe. Be sure to check out the recipe card for the exact measurements.
- Short-Grain Rice: for the best texture, you’ll want to make sure to pick up short-grain white rice for this recipe.
- Canned Pumpkin: everyone’s favorite gourd once September arrives. You’ll want to use plain canned pumpkin not pumpkin pie filling.
- Canned Coconut Milk: adds tons of creaminess to this rice pudding while keeping it dairy free. You can substitute with any plant-based milk you prefer although it won’t be quite as rich.
- Brown Sugar: I love the caramel flavor that brown sugar adds to this dish. However, you can also substitute with white sugar if you don’t have any brown sugar on hand.
How to Make Pumpkin Spice Rice Pudding
I love that this creamy rice pudding comes together in one pot and makes enough to share with plenty of friends. See the recipe card for the full directions.
- Simmer the Rice in Water: you’ll get started by simmering the rice in water with a couple of cinnamon sticks tossed in.
- Stir in the Pumpkin & Milk: Once the water is absorbed, you’ll add the pumpkin and milk and cook again until thickened.
- Sweeten: Next, you’ll stir in the brown sugar and pumpkin pie spice. Simmer again for a couple of minutes until all warmed through.
- Serve: this rice pudding can be served warm or chilled. I like to top it with a drizzle of coconut milk, a sprinkle of cinnamon, and some nuts for crunch.
Storage
Fridge: any leftover rice pudding can be stored in the fridge in an airtight container for up to 3 days.
Freezer: you can also store this rice pudding in the freezer in an airtight container or Ziplock freezer bag for up to 3 months. Just thaw in the fridge overnight and serve chilled or reheat on the stovetop with a splash of milk.
More Vegan Dessert Recipes You’ll Love
-
Apple Crisp with Maple Syrup
-
Chocolate Tofu Mousse (4 Ingredients!)
-
Chocolate Peanut Butter Fudge (3 Ingredients)
-
Vegan Almond Butter Chocolate Chip Cookies
Pumpkin Rice Pudding
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Ingredients
- 1 cup short-grain white rice
- 2 cups water
- 2 cinnamon sticks
- 1 (15 oz) can coconut milk
- 3/4 cup pumpkin puree
- 1/3 cup brown sugar
- 2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
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In a medium sized sauce pan add the rice, water, and cinnamon sticks. Place over medium heat and bring to a boil, stirring occasionally.
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Once boiling, cover the pan with a lid, reduce heat to low, and simmer for 8-10 minutes until most of the water is absorbed.
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Stir in the milk, pumpkin puree, and pumpkin pie spice. Turn heat to medium-low, cover, and continue cooking for 5-7 minutes.
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Stir in the brown sugar and vanilla extract. Continue cooking until the rice pudding is thickened considerably about 7-10 mins. Make sure to stir occasionally to prevent it from sticking to the bottom of the pot.
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Discard the cinnamon sticks. Serve warm or transfer to a container to chill until serving.
Video
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
The post Easy Pumpkin Rice Pudding appeared first on Dietitian Debbie Dishes.