I know, I’m on a fall dessert kick, first with the last week’s warm Calvados apple galette, and now with a rice pudding! This rice pudding is special—it’s full of pumpkin spice goodness and it’s also ready in 30 minutes! Plus, it’s dairy-free and gluten-free, and doesn’t require the hours of stirring of traditional rice pudding methods. This pumpkin spice rice pudding is creamy, sweet, spiced, finished in a hurry, and absolutely delicious. It’s a dessert to enjoy warm on cold fall evenings!If you’ve ready my arroz dolce (or sweet rice) recipe (which is one of my first recipes on the blog), you’ll understand that while traditional rice pudding is the stuff of dessert dreams, it is a labor of love. This makes it more of a once-in-awhile dessert, which is a problem because rice pudding is one of my husband’s favorites. Thus, I wanted to come up with a recipe that expedited the process but still produced that creamy, dreamy result.
The secret? Starting with cooked rice! Which also makes it a perfect recipe for those days when you have leftover rice and you want to do something other than fried rice, or a stir fry, or something else along those lines.
You begin with cooked rice, stir all the ingredients together, let it bubble away from fifteen minutes, then let it sit for fifteen minutes, and that’s it! A seasonal treat in thirty minutes. You’ll still have to stir the pudding for the fifteen minutes to agitate the starch, which is what creates the creaminess that is rice pudding, but fifteen minutes isn’t too bad, especially compared to traditional recipes.
- 1 cup of cooked rice, either short grain or medium grain (like sushi or jasmine)
- 1 can of full-fat coconut milk (you can use reduced-fat, but it won't be as creamy)
- ¼ cup of almond milk or another type of milk
- ½ cup of pumpkin puree
- ¼ cup of maple syrup
- 2 Tbsp. brown sugar
- 2 tsp. vanilla, or half a vanilla bean, pulp scraped out
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- ¼ tsp. salt
- Combine the cooked rice, almond milk, pumpkin puree, coconut milk, vanilla and spices in a pot over medium heat.
- Stir the rice over the heat for fifteen minutes until the pudding is thick and creamy.
- Take the pot off the heat, cover, and let sit for fifteen minutes.
- Serve with an extra sprinkling of cinnamon and, if you want, whipped cream.
Warm, creamy, sweet rice pudding in a hurry—what more could you want? Plus, it’s full of pumpkin spice goodness.
‘Till next time!