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Pumpkin Rice Pudding

Servings: 4 -6 servings
Author: Lauren Kelly


  • 1 quart water
  • 1 bag of Success® Boil in Bag Whole Grain Brown Rice
  • 4 tablespoons 100% maple syrup
  • 3 cups almond milk
  • ½ teaspoon cinnamon
  • 1 teaspoon pumpkin spice seasoning
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 tablespoon coconut oil
  • ½ teaspoon vanilla extract
  • 2 tablespoons unsweetened dried cranberries


  • 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.