When we were at our family’s Thanksgiving dinner on Saturday, one of the dessert options at the restaurant was rice pudding. Of course, at the time all we wanted was our pumpkin pie! The pudding did, however, plant a little bug in the back of our minds, one that was for sure not to be forgotten!
We were, however, still craving pumpkin (what else is knew?) so we made this pumpkin pie rice pudding. We know, we know, it never ends! But we seriously just can’t get enough of the stuff!
This is what the lovechild of rice pudding and pumpkin pie would look like. Except on a diet, because this dessert is nothing but healthy! It uses brown rice (yay fiber!), has no added sugar whatsoever (not even honey or maple syrup!), is bursting with pumpkin goodness, and is low in fat to boot!
That being said, this pudding is not overly-sweet. With a mashed banana stirred in, a hefty dose of cinnamon and pumpkin pie spice, and of course a generous handful of raisins, we thought that it was fabulous just the way it was. Of course, you may adjust this to your own personal preferences. If you’d like it to be sweeter, we both agree that adding some maple syrup would be a great idea, and honey would work well, too! Feel free to experiment, but we suggest making any additions after you’ve made the pudding and taste-tested it 🙂
The other great thing about this pudding is that it is super fast to put together! Using minute-brown rice, this dessert came together in, well, minutes! You could probably use non-instant short grain brown rice, as well, but you’ll have to make sure you adjust the liquid accordingly. We even suggest looking up some traditional rice pudding recipes to see what their rice-to-liquid ratio is.
This rice pudding may actually be some of the best rice pudding we’ve ever made! So incredibly creamy thanks to the pumpkin, we felt like we could eat the entire batch in one sitting! We, of course, did not, we were kind sisters and left some in Grimsby for our family to enjoy. Sisters of the year? We think so! 🙂
Pumpkin Rice Pudding
Total Time: 20 min
1 c. instant brown rice
2 c. milk (skim or 1%- non-dairy will work, too!)
1 c. pumpkin puree (no sugar added!)
1 c. raisins
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 tsp vanilla extract
Add the rice, milk, pumpkin, and raisins to a medium-sized pot and stir until combined. Place on the stove and bring to a boil over medium-high heat.
Turn the heat to low and simmer for about 10 minutes, or until rice is cooked and pudding is thickened- be carfeul because it might splatter!
Remove from heat and stir in the spices and vanilla extract. (Add sweetener if so desired)
Do you like rice pudding? What are some of your favourite pumpkin desserts?