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Pumpkin Rice Pudding

September 25, 2014 by lauren.kelly 31 Comments

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This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

Jump to Recipe

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 ๐Ÿ™‚

Pumpkin Rice Pudding from Lauren Kelly NutritionI 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. ๐Ÿ™‚

Pumpkin Rice Pudding from Lauren Kelly Nutrition #successrice #ad

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.

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Pumpkin Rice Pudding

Servings 4 -6 servings

Ingredients

  • 1 quart water
  • 1 bag of Successยฎ 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

  1. Place Successยฎ boil in bag rice in large saucepan with quart of water. Bring to a boil and cook for 8-10 minutes.
  2. While rice is cooking, place milk, maple syrup, cinnamon, pumpkin spice, pumpkin and vanilla in a large saucepan over medium heat.
  3. Bring to a boil and allow to simmer. Mix well.
  4. 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.
  5. Remove from heat and allow to cool.
  6. Top with dried cranberries when ready to serve.
  7. Place in airtight container in the refrigerator for up to 3-4 days.

Pumpkin Rice Pudding from Lauren Kelly Nutrition #vegan #glutenfree #wholegrain

Tracking PixelI 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?

Pumpkin Rice Pudding from Lauren Kelly Nutrition #vegan #glutenfree #wholegrain #successrice #ad

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.

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Filed Under: Desserts, Gluten Free, Kids, Recipes, snacks, Vegan, Vegetarian, Wheat Free Tagged With: boil in bag, brown rice, Gluten free, healthy, healthy dessert, success rice, vegan, whole grain

Comments

  1. Donna says

    September 25, 2014 at 3:49 pm

    Love this recipe and can’t wait to try it! I love to make chicken and rice with using the chicken broth from roasting a chicken. I also love stir fry recipes with rice like you do! Another favorite with rice is my Greek Lemon Chicken Rice Soup. I have made up a pretty healthy version of that with using softened reduced fat cream cheese instead of all the egg yolks (in a traditional recipe) to help make it richer and to thicken it up a bit. REALLY GOOD!

    Reply
    • lauren.kelly says

      September 25, 2014 at 7:03 pm

      Wow Donna, all of those sound delicious! Thanks for stopping by!

      Reply
  2. Amy @Very Culinary says

    September 25, 2014 at 6:49 pm

    Oh, hello Delicious. Dessert for breakfast, I say! Bring on the pumpkin!

    Reply
    • lauren.kelly says

      September 25, 2014 at 7:02 pm

      YES! Pumpkin all the time, Amy! ๐Ÿ™‚

      Reply
  3. [email protected]+Wishes+&+Dishes says

    September 25, 2014 at 6:53 pm

    I love the fall take on rice pudding!! I’m also glad your site is back up and running ๐Ÿ™‚ I use Success rice all the time – love it.

    Reply
    • lauren.kelly says

      September 25, 2014 at 7:02 pm

      Thanks Ashley! I use it all the time too ๐Ÿ™‚

      Reply
  4. Amanda @ Cookie Named Desire says

    September 25, 2014 at 7:40 pm

    I love rice pudding, but I never thought to turn it into something more seasonal, I love it!

    Reply
    • lauren.kelly says

      September 25, 2014 at 8:24 pm

      Thanks Amanda!

      Reply
  5. Paula - bell'alimento says

    September 25, 2014 at 7:55 pm

    I’ve got my spoon ready to dig in!

    Reply
  6. Anita says

    September 25, 2014 at 10:08 pm

    I always thought rice pudding was mild and bland but yours is anything but! So lovely and comforting for fall!

    Reply
    • lauren.kelly says

      September 25, 2014 at 11:51 pm

      This is delicious Anita! But I know what you’re talking about. I think my grandmother used to make it like that ๐Ÿ˜‰

      Reply
  7. Kirsten/ComfortablyDomestic says

    September 25, 2014 at 10:43 pm

    It’s definitely time to Pumpkin All the Things!! I love rice pudding, but my favorite rice is steamed with a pat of butter and a little salt.

    Reply
    • lauren.kelly says

      September 25, 2014 at 11:50 pm

      That sounds perfect Kirsten!

      Reply
  8. Karissa+|+Sweet+as+a+Cookie says

    September 25, 2014 at 10:49 pm

    I’ve never had rice pudding before. Pudding texture freaks me out. This however does look amazing!

    Reply
    • lauren.kelly says

      September 25, 2014 at 11:50 pm

      I think you’d like this, Karissa!

      Reply
  9. [email protected]+Healthy+Delicious says

    September 25, 2014 at 11:19 pm

    I love rice pudding! Using boil in the bag rice is such a great idea.

    Reply
    • lauren.kelly says

      September 25, 2014 at 11:49 pm

      It saves so much time, Lauren!

      Reply
  10. Melanie | Melanie Makes says

    September 25, 2014 at 11:44 pm

    I love rice pudding and this seasonal take sounds awesome!

    Reply
    • lauren.kelly says

      September 25, 2014 at 11:49 pm

      Thanks Melanie! Me too ๐Ÿ™‚

      Reply
  11. christine says

    September 26, 2014 at 1:05 am

    I am on team All Things Pumpkin and this looks like a winner! I would never have come up w/ this, love it.

    Reply
  12. Nutmeg+Nanny says

    September 26, 2014 at 4:00 am

    I love rice pudding so much! The fact that you paired it with pumpkin makes me love it even more.

    Reply
  13. Meg @ The Housewife in Training Files says

    September 26, 2014 at 1:05 pm

    Pumpkin pie + rice pudding?! Perfect fall comfort dessert! Love it.

    Reply
  14. Aly ~ Cooking In Stilettos says

    September 26, 2014 at 10:25 pm

    I LOVE anything pumpkin in the fall and this rice pudding is going on my menu for next week. Lauren – this is one heck of a recipe!

    Reply
  15. Kim+Beaulieu says

    September 26, 2014 at 10:49 pm

    I love this recipe, and super in love with Success products. With two busy hooligans I need all the help I can get.

    Reply
  16. Melissa+from+HungryFoodLove.com says

    September 29, 2014 at 12:18 pm

    Yes! I looooove rice pudding and I am loving this idea for Fall

    Reply
    • lauren.kelly says

      October 1, 2014 at 11:29 pm

      Thanks Melissa!

      Reply
  17. Sarah @ SnixyKitchen says

    October 1, 2014 at 11:21 pm

    I am a HUGE fan of rice pudding. Quite possibly its biggest fan. I love this fall version! Nomnomnom.

    Reply
    • lauren.kelly says

      October 1, 2014 at 11:29 pm

      Thank you Sarah!

      Reply

Trackbacks

  1. Pumpkin Fudge {No Bake, Vegan, Gluten-Free, Dairy-Free, Grain-Free} says:
    October 29, 2014 at 1:59 am

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    January 16, 2015 at 6:02 am

    […] Pumpkin Rice Pudding | Lauren Kelly Nutrition […]

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  3. Strawberries and Cream Quinoa Pudding {Vegan, Gluten-Free, Dairy-Free, High Protein} says:
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    […] Pumpkin Rice Pudding […]

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