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pumpkin rice pudding

Ingredients

  • 1 cup rice
  • 1 cup water
  • 3 cups milk I used Vanilla Unsweetened Almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • teaspoon cloves
  • ¼ teaspoon salt
  • 3 tbsp-⅓ cup brown sugar
  • 1 cup pumpkin puree

Instructions

  • 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!