Tis’ the season for pumpkins. Pumpkin pancakes, pumpkin spice cupcakes, pumpkin cookies, you get the idea, it’s pumpkin palooza time. That includes pumpkin brown rice pudding.
It’s also almost time to reveal the lucky recipient of 2 free coupons for So Delicious products! Last chance to enter (subscribe to enter and I will randomly choose one winner). I will announce the winner tomorrow (Saturday) at Noon PST. Good Luck!
Last week my husband and I took the kids to our favorite pumpkin patch, where the organic pumpkins seem to go miles on end into the horizon. They had all sorts of pumpkins. Big and small, including the huge white ones, which I never know what to do with. But I sure do know what to make with those cute little sugar pumpkins. So much to do, so little time …
Doesn’t that little thing look like a watermelon??
Twin brother on the left found it funny to balance pumpkins on his head while walking. His brother? Not so much. He didn’t really want to stand too close to his brother. Those pumpkins hurt when they fall on you! I don’t blame him.
We had so much fun picking out pumpkins, and brought a wagon load home. “Roast, puree, and freeze”. “Roast, puree, and freeze” – my October mantra.
One sugar pumpkin will yield about 4 cups of roasted pumpkin puree, enough for this pumpkin brown rice pudding and other recipes (ooh, you need to try my Penne Pasta with Pumpkin Alfredo Sauce) as I sneak pumpkin into as many recipes as I can during the season. I’m such a sucker for pumpkin.
Brown rice gives a sweet yet nutty flavor, and some texture, which I prefer with the pumpkin spice flavor, it just feels like fall. For breakfast or dessert … chilled or warm. You decide. Delicious either way, and healthy too. Yep, dessert that’s good for you, you’re welcome my friends.
And some healthy whipped topping on that please. What? It’s full of good-for-you healthy coconut. We need healthy, so bring on the whipped cream.
Some So Delicious Coco Whip whipped topping, and a dash of pumpkin spice to complete these delectable desserts – it doesn’t get better than that.
I prepared these bowls before I picked up the kids from school, then put them in the fridge all ready for a little dinner get together with some friends tonight. It was another warm day here in sunny southern California, so a chilled dessert is perfect today.
And did I mention how simple this dessert (or breakfast) is to make?
E-A-S-Y as … pie brown rice pudding. Enjoy!
Serves 6
Ingredients:
1 cup pumpkin puree, canned or roasted, (I roasted then pureed with hand immersion blender)
2 tablespoons maple syrup
3/4 cup vanilla flavored coconut milk (I use So Delicious)
3/4 cup short grain brown rice, or long grain brown rice (I use Lundberg’s Organic)
1 1/2 cups water
1/2 teaspoon kosher salt
4 cups Pumpkin Spice flavored coconut milk, seasonal flavor (I use So Delicious)
2 teaspoons pumpkin spice
1/4 teaspoon nutmeg
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract (I use Nielsen Massey)
1 container coconut non-dairy whipped cream topping (I use CocoWhip by So Delicious) for garnish
Preparation:
In a small bowl, combine pumpkin puree, maple syrup and 3/4 cup vanilla flavored coconut milk. Set aside.
In a medium heavy-bottomed stainless steel saucepan combine brown rice, salt, and 1 1/2 cups water, set heat to medium or medium high. This is not the same technique as preparing a rice dish in the conventional way.
If you haven’t used short grain brown rice before, here’s what it looks like …
Bring to a boil, stir once to blend, then cover with lid and reduce heat to lowest heat for 17-20 minutes. Most of the water should be absorbed at this point. If it still very wet, continue to cook another 3 minutes, or until there is only about 1/2 cup of water left.
Pour in the 4 cups of pumpkin spice coconut milk, and sugar, bring back to a boil uncovered. Reduce heat to a simmer, continue to cook uncovered for 30-35 minutes, stirring often, until the rice is soft. Stir in the pumpkin puree mixture and continue to cook another 2 minutes, stirring occasionally.
It’s ready! My overhead lighting by the stove made the picture look light here for some reason.
Pour into one big heatproof dish, and place a piece of plastic wrap directly on the surface to prevent a skin from forming on the pudding. Chilled for at least 3 hours. Remove plastic wrap.
This picture is better! The indentation on top … that was me 🙂
Transfer chilled pudding into individual bowls.
Now we add a dollop of coconut whipped cream to each bowl by spoon, or put it in a pastry bag, and pipe onto the center of the rice pudding.
And if there is any whipped topping left just scoop it into your mouth like I did (while no one is looking, of course).
Ready for dinner. Are they pretty? It also tastes pretty darn yummy.
Serve chilled or warm.
I had to take a selfie close-up during dinner to show you how creamy and rich this was. Yep, without gluten, eggs, or dairy. Mmmm.
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