Call me basic, but there’s no way I would let the fall season come and go without eating every pumpkin treat possible. If there isn’t pumpkin pumping through my veins by the time Christmas rolls around, I consider it an epic fail.
But I also TRY to stay on the healthy side and although pumpkin itself is packed with vitamins A, C, K, iron and fiber, pumpkin spice lattes, pies and ice cream are also pumped full of sugar, fat and calories.
So what’s a pumpkin-loving lady to do? Make this unbelievably delicious and surprisingly healthy Pumpkin Rice Pudding!
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Its sweet and creamy, just how you’d want your rice pudding to be, but it’s made with five simple and healthy ingredients. Which means you can satisfy your pumpkin itch without packing on the winter weight (save that for the holidays… am I right?).
Feel free to use short grain brown rice instead
of long grain. It will cook faster and require less liquid. We used long grain because it was all we had on hand when the Pumpkin Rice Pudding cravings struck!
Ingredients:
- 1 cup Boil-in-Bag Whole Grain Brown Rice
- 3 cups unsweetened vanilla almond milk
- 1/4 cup pure maple syrup
- 3 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 cup pure pumpkin puree
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Directions:
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Add rice to a large pot with four cups of water. Bring to a boil and cook for eight to 10 minutes.
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While rice is cooking, combine milk, maple syrup, cinnamon, pumpkin pie spice and pumpkin puree in a large pot over medium heat. Bring to a boil.
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Once mixture begins to boil, reduce heat and allow to simmer, stirring frequently.
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Add rice and cook until almond milk absorbs (about 30-40 minutes), stirring frequently.
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Serve hot.
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