If you love pumpkin pie, comfort food and rice pudding, you’re going to love this recipe! It’s the perfect Fall dessert with it’s warm, spiced flavors and creamy texture. It’s an adaption of the rice pudding recipe in my Vegan Diner cookbook. It’s also what I made this morning on AM Northwest.
I’m posting the video of this morning’s TV segment, so you can watch it being made (just like if I was cooking with you in your kitchen). Feel free to leave out the raisins if you don’t love them, or change up the milk depending on what you’ve got in the fridge or whatever allergies are in your household. My favorite milks are soy, cashew and almond for this pudding.
I’d love to hear if you make it! If you post the picture online, tag it with the hashtag #julieskitchenette. I’d love to see the photos and hear all about it.
- 2 cups water
- 1 cup medium grain white rice (Cal Rose rice)
- 1-1/2 cups So Delicious cashew milk or other non-dairy milk, or more as needed
- 1/3 cup canned pumpkin
- 1/3 cup raisins, optional
- 1/2 cup packed brown sugar
- 2 teaspoons Pumpkin Spice Spice Blend (see below)
- 1 teaspoon pure vanilla extract
- Pumpkin Spice Spice Blend
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- In a saucepan over medium heat, combine water and rice and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove saucepan from heat and let sit, covered, for 5 minutes.
- While the rice is cooking, make the spice blend. Mix spices together in a small bowl and set aside.
- Add 1 1/2 cups of milk, pumpkin, raisins, sugar, and 2 teaspoons of the spice blend to the cooked rice, stirring well.
- Return saucepan to stove. Cook over medium heat, stirring continuously, for about 15 minutes or until very thick and creamy. If pudding is too thick, thin with a little more milk until desired consistency. Remove from heat and stir in vanilla extract.
- Let rice pudding cool slightly before serving. If desired, sprinkle with ground cinnamon before serving.
- Recipe adapted from VEGAN DINER, by Julie Hasson, 2011, Running Press