Pumpkin Rice Pudding
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.
Servings: 6 servings
Calories: 339kcal
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
- In a medium sized sauce pan add the rice, water, and cinnamon sticks. Place over medium heat and bring to a boil, stirring occasionally.
- 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.
- Stir in the milk, pumpkin puree, and pumpkin pie spice. Turn heat to medium-low, cover, and continue cooking for 5-7 minutes.
- 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.
- 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
Serving: 1g | Calories: 339kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 118mg | Potassium: 312mg | Fiber: 4g | Sugar: 15g | Vitamin A: 4771IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg