Pumpkin Rice Pudding

It’s time for pumpkin desserts, and this one is healthy, vegan, gluten-free and delicious!

I was compensated by Success® Rice to create this recipe. However, like always, the opinions are entirely my own. Promise 🙂

I know traditional rice puddings call for the rice to cook for 30-40 minutes before you add all of the good stuff.  I used Success® Boil in the Bag brown rice which saves time from measuring and cooking for that long.   Anything that saves me time?  I’m in!  And Success® brown rice is 100% whole grain and gluten-free so this is perfect for me to lighten up typical rice pudding.  I also love the fact that you simply place the bag in the water and it’s the perfect texture after just 8-10 minutes.  And you can leave the cooked rice in the hot water for up to 30 minutes (with the heat off) before being served to keep it hot.  Genius! I appreciate easy. 🙂

Of course, it is almost October and I knew I just had to make this pudding with fall flavors.  This pumpkin rice pudding was incredible!  And the house smelled pretty amazing too.  I am going to make it next time with apples, just to continue my fall theme.

Pumpkin Rice Pudding

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Servings: 4 -6 servings

Author: Lauren Kelly

Ingredients

• ▢ 1 quart water
• ▢ 1 bag of Success® Boil in Bag Whole Grain Brown Rice
• ▢ 4 tablespoons 100% maple syrup
• ▢ 3 cups almond milk
• ▢ 1/2 teaspoon cinnamon
• ▢ 1 teaspoon pumpkin spice seasoning
• ▢ 1 cup pumpkin puree not pumpkin pie filling
• ▢ 1 tablespoon coconut oil
• ▢ 1/2 teaspoon vanilla extract
• ▢ 2 tablespoons unsweetened dried cranberries

Instructions

• Place Success® boil in bag rice in large saucepan with quart of water. Bring to a boil and cook for 8-10 minutes.
• While rice is cooking, place milk, maple syrup, cinnamon, pumpkin spice, pumpkin and vanilla in a large saucepan over medium heat.
• Bring to a boil and allow to simmer. Mix well.
• Add 1 cup hot rice and coconut oil and continue to stir. Cook about 40 minutes until milk reduces. Continue to stir occasionally to avoid the milk from curdling.
• Remove from heat and allow to cool.
• Top with dried cranberries when ready to serve.
• Place in airtight container in the refrigerator for up to 3-4 days.

Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

I only used half of the bag for this recipe (1 cup) and I used the remaining cup for dinner that night (stir-fry with rice!).  You can easily double this recipe to make more of it.  I didn’t realize how fast this pudding would disappear!

Success® Rice is one of the participating brands in a sweepstakes from O, The Oprah Magazine! Click here to submit the entry form and pin with inspiration from O‘s PROMO: How Are You Cooking This Fall? Pinterest board for a chance to win a variety of culinary-themed prizes.  I mean, who doesn’t want to win prizes like that?

What is your favorite way to cook rice?  Besides this rice pudding (my new favorite!) it’s definitely stir-fry!

This is a sponsored post written by me on behalf Success® Rice.