The last two days it’s been snowing here in Michigan. It’s been the kind of snow that looks like the inside of a snow globe when you shake it up real good. Nice big powdery snowflakes with a hint of shimmer to em. I’ve been craving comfort foods as the weather is getting frostier with each day. Rice Pudding is one of my favorites and I thought why not jump on the pumpkin everything bandwagon and make a pumkin rice pudding?
If you’re a fan of rice pudding and a fan of pumpkin this is definitely a great recipe to try. It has 10 ingredients and it’s magically delicious. With a little bit of time and love you’ll have a sensational and temptational dessert. I don’t think temptational is a real word, I just wanted to rhyme something with sensational. Anyway, on to the dessert!
Pumpkin Rice Pudding
Prep Time: 5 mins | Cook Time: 40 -45 mins
1 cup arborio rice
2 cups water
1 tbsp vegan butter (I used Earth Balance brand)
pinch of sea salt
4 cups almond milk (or your choice of a plant based milk)
1 cup maple syrup
1 cup of pumpkin puree
1 tsp vanilla extract
1/2 tsp cinnamon
For this recipe you’ll need two sauce pots.
In one pot add water, vegan butter and salt and bring to a boil. Add in your arborio rice and reduce to low stirring occasionally. Cook until it absorbs most of the liquid, about 15 minutes or so.
In the other pot add the almond milk, maple syrup, and vanilla and bring to a simmer, once simmering add in the cinnamon and stir.
Next you’ll take the rice from the other pot and add it into the pot with the milk and give it a stir. Continue cooking until the liquid absorbs and the pudding consistancy is nice and creamy, about 20 – 25 minutes. At this point add in the pumpkin and stir to incorporate.
You’ll want to cool the pumpkin rice pudding before serving. You can place it in the fridge for a couple hours to do so, or you can make this recipe the night before serving it. Once it’s nice and cool, portion the rice pudding into small ramekins or bowls and enjoy!