Sweet, creamy, dreamy and full of pumpkin spice flavor, this pumpkin spice rice pudding is dairy-free, gluten-free, and also ready in thirty minutes! It's a quick, easy, and delicious fall dessert!
Ingredients
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
Instructions
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.
Recipe by Flurries of Flour at https://flurriesofflour.com/2016/10/30-minute-pumpkin-spice-rice-pudding/