pumpkin spice rice pudding

Happy Halloween!

Admittedly, this is one of my favorite holidays of all, second only to Thanksgiving, of course. It’s a great excuse to make up a bunch of sweets (a batch of orange and black cupcakes have already happily been devoured), play with food (carving pumpkins!) and then take the kids around to beg for treats–only to come home, eat a bunch of take-out, and stay up super late watching movies that will surely give me nightmares for decades. Seriously, what’s not to love?

Our Halloween tradition is to have at least one dish in the house made with pumpkin–a perfect way to say farewell to October and welcome in November. This recipe is easy as [pumpkin] pie to whip up, and even easier to polish off a whole batch in one sitting; so be sure to share.

Pumpkin Spice Rice Pudding

  • 1 cup arborio rice, rinsed
  • 1  1/2 cups almond milk
  • 1 cinnamon stick
  • 1/2 teaspoon salt
  • 1 teaspoon orange (or clementine) zest
  • 1/2 cup coconut sugar (regular granulated works fine too)
  • 2 tablespoons coconut milk or almond milk
  • 1 cup pumpkin puree
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • Dash ground cinnamon
  • 1/2 teaspoon fresh grated ginger
  • 1/3 cup golden raisins (optional)

In a 2 quart saucepan, combine the rice, 1 1/2 cups almond milk, cinnamon stick, orange zest and sea salt. Over high heat, bring rice to a boil and then immediately rduce heat to low and cover. Cook 20 minutes, or until liquid has been absorbed. Keeping at low heat, stir in the rest of the ingredients and cook about 5 to 7 more minutes. Refrigerate until cold.

Serve with cashew cream or vegan whipped topping and a sprinkle of cinnamon. Makes 4 servings.

 

 

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21 Responses to pumpkin spice rice pudding

  1. […] 6. Pumpkin Spice Rice Pudding from Allyson Kramer […]

  2. Katy says:

    This rice pudding looks delicious and I love the pumpkin twist! Just wanted to let you know I linked to it on my blog today. :)

  3. Heather says:

    Just made this and it’s SO good Can’t have nuts at the moment, so I used recently made homemade coconut milk in place of the almond milk. Definitely a repeat recipe for me :-)

  4. karen says:

    This is sooooo good! I have soy and tree nut allergies, so I replaced the almond milk with rice milk. I did find that I ended up doubling the coconut nut milk so to make it a little creamier and richer (maybe because of the rice milk substitution). Thank you so much for posting this – I can’t wait to try some of your other recipes!

  5. Carissa says:

    Oh, yes. This is being made soon. Very soon.

  6. Meaghan says:

    I made this tonight so my vegan/gluten free boyfriend could have a dessert to enjoy while we chow down on pumpkin pie :) I tasted a few bites and it is delicious! I love the addition of orange zest. I wish I had coconut milk because I’m sure that would’ve made it even better. I love how easy this was to make. Thanks for sharing!

  7. Jill says:

    I am so happy I found this site. I am a celiac and my doctor just put me on a gluten-free, dairy-free, diabetic diet. I am not a diabetic but have to be careful with my sugar intake to be safe. However, I was really dreading the holidays cause how do you have dessert without milk? I have Arborio in my pantry cause I love risotto dearly. I cannot wait to surprise my family on Thanksgiving with this gem.

  8. Camille says:

    wow, this looks truly wonderful. I have been avoiding rice pudding for a while due an overdose (my Senegalese family often served it for dinner), but this has me so tempted I think I’m gonna have to jump back in!

  9. Oh, I am so glad I saw this today! I just made a ton of rice the other night so I would have leftovers for the week. Didn’t have a plan, but now I do! I’ll have to do a quick version since I’ve already made the rice, but it looks delicious and I’m pretty sure my husband would love this version of one of his favorites!

  10. Your pictures are stunning and I love this idea! Thanks for sharing:)

  11. Love this Allyson! Looks beautiful; hope you are having a great weekend!

  12. Lauren Vaught says:

    I have 3 cups of leftover, cooked farro (whick I love). It’s sturdy and has a good, nutty flavor. I am going to make this pumpkin rice pudding recipe with it!!!

  13. autumn says:

    This looks great, Allyson. Pumpkin rice pudding used to be in my regular dessert rotation, but I haven’t made it in a while. Thanks for the delicious reminder :)

  14. Lia says:

    Mmmm, that sounds and looks really good. My roomy made some vegan rice pudding last month that was a serious sugar high, so this seems a fair bit milder and heartier. I happen to have leftover rice sitting in my fridge, I wonder if it will work if it isn’t cooked in the milk?

  15. Reesa says:

    This is quickly becoming my favourite food blog. I’ve recently had to adopt a strict diet due to food sensitivities but I’ve found so much here that works for me. Thanks so much! I can’t wait to whip up a batch of this on the weekend!

  16. urbanvegan says:

    Very pretty and I like that you used arborio rice which is so nice and sturdy for a pudding

  17. Love this…it’s like a sweet pudding risotto!

  18. ameyfm says:

    such a great idea. I”m not always into the whole pumpkin spice phenomena, but it seems like a great pairing with rice pudding. Very smart!

  19. Yum! It’s been such a long time since I’ve had rice pudding.

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