Brown Rice Pumpkin Pudding Recipe

Name: Brown Rice Pumpkin Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups 2% low-fat milk; 1/4 cup sugar; 1 teaspoon pumpkin pie spice; 1/2 cup brown rice; 1/2 cup pumpkin puree; 1/4 cup dried cranberries (any dried fruit works well); 1 teaspoon vanilla extract (or 1/2 bean scraped); Garnishments; vanilla ice cream; pecans, chopped fine; ground cinnamon

Servings: persons

2 cups 2% low-fat milk
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 cup brown rice
1/2 cup pumpkin puree
1/4 cup dried cranberries (any dried fruit works well)
1 teaspoon vanilla extract (or 1/2 bean scraped)
Garnishments
vanilla ice cream
pecans, chopped fine
ground cinnamon

1
Place the rice in a mesh strainer and place under running water, stirring gently to rinse the rice thoroughly.
2
In a medium saucepan over medium heat, combine milk, sugar, and pumpkin pie spice DO NOT BOIL. Once milk has heated and sugar is dissolved, add the rice and stir. Reduce to medium-low and cover. Allow to cook for about an hour, checking/stirring occasionally to see if more milk is needed and how tender the rice is.
3
When rice is tender, remove from heat and stir in the pumpkin, cranberries, and vanilla. Serve warm in individual dessert dishes each topped with ice cream, a sprinkle of finely chopped pecans, and a light dusting of cinnamon.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups 2% low-fat milk, 1/4 cup sugar, 1 teaspoon pumpkin pie spice, 1/2 cup brown rice, and more.

Yes, Brown Rice Pumpkin Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Rice Pumpkin Pudding

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