Lauren Kelly Nutrition

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Pumpkin Rice Pudding

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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 🙂

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. 🙂

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 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

  1. Place Success® 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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Comments

  1. 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

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

      Reply

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