Description
A cozy and creamy Pumpkin Spice Rice Pudding recipe that combines Arborio rice with pumpkin puree and warm spices, simmered in coconut milk. This comforting dessert is topped with toasted pecans for a delightful crunch and a hint of autumnal flavor.
Ingredients
Scale
Rice Pudding Base
- 1 cup Arborio rice (about 200 grams)
- 1 cup pumpkin puree (about 240 grams)
- 2 cups coconut milk (about 480 ml)
- 1/2 cup brown sugar (about 100 grams)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Garnish
- 1/2 cup toasted pecans, chopped
Instructions
- Gather ingredients. Collect all the ingredients needed for the recipe so you have everything ready to start cooking.
- Rinse the rice. Rinse the Arborio rice under cold water thoroughly to remove excess starch and prevent it from becoming too sticky.
- Simmer the rice and coconut milk. Place the rinsed rice in a medium saucepan with 2 cups of coconut milk and bring it to a gentle simmer over medium heat.
- Add remaining ingredients. Stir in pumpkin puree, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and salt into the saucepan with the rice and coconut milk.
- Cook on low heat. Reduce the heat to low, cover the pot, and let the mixture simmer for 20-25 minutes, stirring occasionally to prevent sticking and to allow the rice to absorb the liquids and flavors.
- Adjust texture and flavor. Check the pudding’s texture; if it’s too thick, add a bit more coconut milk or water. Taste and adjust sweetness or spices as desired.
- Optional broiling. Transfer the pudding to a baking dish and smooth the top. Place under a broiler for 2-3 minutes to achieve a crispy crust if you like a contrasting texture.
- Serve and garnish. Let the pudding cool slightly, then serve in bowls and garnish with chopped toasted pecans for crunch and flavor.
Notes
- Arborio rice is preferred for its creamy texture, but short-grain rice can be used as an alternative.
- Use canned pumpkin puree for best consistency and flavor.
- Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance their flavor.
- Broiling the pudding is optional but adds a pleasant textural contrast.
- This recipe is naturally dairy-free and can be made vegan by ensuring the brown sugar used is vegan-friendly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
