Pumpkin Pie Rice Pudding

Pumpkin Pie Rice Pudding

This is certainly a dish for the season but honestly could be enjoyed year round. It’s creamy with just the right amount of sweetness so It makes a great warming breakfast or add a dollop of dairy free whipped topping for a delicious dessert. Rice puddings are one of the easiest things to make. You can change up the flavors with just a few ingredients. You can enjoy it warm or cold.

Serves 4

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Ingredients

1 cup (200g) Arborio Rice
1/2 cup (113g) Pumpkin Purée
4 !/2 cups (565ml) Plant Milk
1/3 cup (79ml) Vegan Condensed Milk
3 Tbsp (45ml) Maple Syrup
1 tsp (5g) Pumpkin Spice
1 tsp (5ml) Vanilla Extract
1/4 tsp Salt

Note:
If you prefer your pudding on the looser side then you can mix in 3/4 cup of plant milk to the pot before serving.

Directions

1. . Add the un-rinsed rice to a large pot along with the vegan condensed milk, pumpkin purée, pumpkin spice and salt. Add in 4 cups of plant milk and stir well.

2. Set the pot on medium high heat and bring the rice mixture to a boil. Once it’s boiling lower the temperature to low heat and cover. the pot. Allow the rice to cook at a simmer for 30 -40 minutes , stirring occasionally to prevent sticking.

3. Once the rice is tender and has absorbed the majority of the liquid remove from the heat. Add in the vanilla maple syrup, remaining plant milk and mix well. Allow the rice pudding to cool and then refrigerate until ready to serve or or enjoy while still warm.

4. Add a dash of pumpkin spice before serving. If enjoying for dessert add a dollop of plant based whipped topping.