It’s becoming quite obvious that I’m not letting a second of fall go by without cramming the absolute most squash and pumpkin I can, into it. Sorry I’m not sorry? With Halloween whizzing by us today I feel like Christmas baking will be here before I know it so pumpkin, it is for today!
This rice pudding is a new pumpkin favorite of mine that, in my opinion, could be breakfast or dessert depending on how much sugar you decide to add. I put a range of sugar in the instructions, as the amount will only affect the sweetness of the rice pudding and not the texture or flavor, so you can decide what you prefer. I put just few tablespoons in, as I chose to eat it for breakfast every single day this week. Which leads to two important points: 1) this makes a lot of rice pudding and 2) this rice pudding rocks my socks off.
I have always loved rice pudding and while my all-time favorite recipe has always been this super simple, super yummy vanilla bean rice pudding, this is definitely giving it some competition.
When I was searching for pumpkin rice pudding recipes, a lot of the recipes involved cooking the rice on the stovetop and then adding more milk and baking it. Obviously
ain’t nobody got time for that I don’t have time for that. Especially on Sunday mornings when I wake up after sleeping in a couple of hours later than I’m used to eating breakfast and I need something in my belly, like, NOW. So I put on my thinking cap and came up with this. Creamy, warm, pumpkin-spiced rice pudding goodness. With no baking necessary.
There is something so comforting on a chilly fall morning, warming up with a bowl of this rice pudding. If you’re a fan of pumpkin and rice pudding, definitely put this on your list of things to make this fall!
- 1 cup rice
- 1 cup water
- 3 cups milk I used Vanilla Unsweetened Almond milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/4 tsp salt
- 3 tbsp-1/3 cup brown sugar
- 1 cup pumpkin puree
- Combine rice, water, milk, vanilla, cinnamon, nutmeg, ginger, salt, and brown sugar in medium sauce pan.
- Bring to a boil, then lower heat to low, cover and let cook for 20-30 minutes, until rice is tender, stirring occasionally.
- Stir in pumpkin puree, stirring until combined. Cook another 4-5 minutes until pumpkin is warmed through and add additional milk, if needed.
- Top with whipped cream, brown sugar, almonds, pecans, or even some chocolate or butterscotch chips!