Brown Rice Pumpkin Pudding
Indulge in the warm, comforting flavors of autumn with this Brown Rice Pumpkin Pudding, a wholesome twist on a classic dessert. Made with nutritious brown rice, creamy pumpkin puree, and naturally sweetened with maple syrup and dark brown sugar, this pudding is infused with cozy spices like cinnamon, nutmeg, and ginger for an irresistible aroma. The optional addition of plump raisins and crunchy pecans or walnuts adds delightful texture and extra flavor to each spoonful. Perfect for a cozy evening treat or a seasonal dessert, this recipe is versatile enough to be enjoyed warm or chilled. Serve it with a dollop of whipped cream or coconut cream for a finishing touch that feels indulgent yet wholesome. With its simple ingredients and easy preparation, this one-pot wonder is a must-try for pumpkin lovers looking for a healthier dessert option.
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Recipe Information
Ingredients
- 1 cup Brown rice (uncooked)
- 2 cups Water
- 1 cup Pureed pumpkin (canned or fresh)
- 1.5 cups Milk (dairy or plant-based)
- 0.25 cup Maple syrup
- 2 tablespoons Dark brown sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.25 cup Raisins (optional)
- 0.25 cup Chopped pecans or walnuts (optional)
- optional Whipped cream or coconut cream (for serving)
Instructions
Rinse the brown rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring the 2 cups of water to a boil. Add the brown rice and a pinch of salt. Reduce the heat to low, cover, and let it simmer for 30 minutes, or until the rice is tender and most of the water is absorbed.
Once the rice is cooked, keep the heat on low and stir in the milk, pureed pumpkin, maple syrup, dark brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt.
Continue cooking the mixture on low heat while stirring frequently for about 10-15 minutes, or until it thickens to a pudding-like consistency. If the mixture becomes too thick, you can add a bit more milk to reach your desired texture.
If using raisins, stir them in during the last 5 minutes of cooking to allow them to soften and plump up.
Remove the saucepan from the heat and let the pudding cool for 5-10 minutes. The pudding will thicken slightly as it cools.
Spoon the pudding into serving bowls. If desired, sprinkle chopped nuts on top for added crunch and flavor.
Serve warm or chilled, with a dollop of whipped cream or coconut cream if you like. Enjoy!
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 137.2 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 710 mg | 55% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2511 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
