This super easy one-pot pumpkin rice pudding is the perfect dish to get your pumpkin spice fix. Sweetened with maple syrup and flavored with pumpkin puree and the best fall spices, you’ll have a hard time not going for seconds!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 2people
Ingredients
1cupshort-grain brown riceuncooked
3cupsvanilla almond milkunsweetened
1tspvanilla extract
3tbsppumpkin puree
Pumpkin Spice Mix
2tbspmaple syrup
1tspcinnamon
1tspground ginger
½tspnutmeg
¼tspallspice
¼tspground cloves
Instructions
In a small bowl, combine the pumpkin spice mix ingredients. Set aside.
In a small saucepan, combine the brown rice and 2 cups of almond milk (leave 1 cup to one side)
Bring to a boil and reduce heat to low. Let simmer for 30-40 minutes until all the liquid has been absorbed and the rice is cooked.
Stir in the remaining almond milk, as well as vanilla extract, pumpkin puree, and the pumpkin spice mix. Stir well over low heat for another 2-3 minutes.
Let cool for 10 minutes. Serve in a mason jar and garnish with a dash of cinnamon.
Notes
You can use honey instead of maple syrup if you prefer
If the rice pudding is too thick, gradually add more almond milk to help thin it out