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Pumpkin Brown Rice Pudding

October 10, 2014 By Jessica

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!

IMG_1680

 

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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Filed Under: breakfast, dessert, vegan Tagged With: breakfast, dairy-free, dessert, entertaining, gluten-free, pumpkin, soy-free, vegan

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Comments

  1. Hannah says

    October 13, 2014 at 12:24 pm

    Awesome!
    Reply
  2. Dana says

    October 13, 2014 at 4:54 pm

    Your boys are adorable!! Need to make this too!
    Reply
  3. Jill says

    October 13, 2014 at 8:58 pm

    I loved this dessert. Its so simple to make.
    Reply
  4. Ruby says

    October 15, 2014 at 11:34 pm

    I like the idea of using brown rice this looks yum!
    Reply
  5. Tina-Crowley says

    October 16, 2014 at 11:08 am

    Sorry if this sounds annoying but can we do it with white rice instead? My Kayla HATES brown rice but likes normal rice. And your boys are SO handsome! How did they like this one?
    Reply
    • Jessica says

      October 17, 2014 at 4:11 pm

      Hi Tina, You can definitely use white rice, just cut the rice cooking time in half. Thanks, they are good kids! They love anything pudding, and enjoyed this without complaints (think the pumpkin had something to do with it) but chocolate is certainly their favorite!
      Reply
  6. Vivienne says

    October 21, 2014 at 9:04 pm

    Long live the pudding!! Well done with the use of pumpkin and brown rice. The photos are simply beautiful!
    Reply
    • Jessica says

      October 22, 2014 at 11:32 am

      Aww, thank you you are sweet!
      Reply
  7. Mindy says

    October 27, 2014 at 11:36 pm

    Your boys are soo cute Jessica! Awww, I wish I had a pumpkin patch near me :( I finally got around to making this after buying whipped cream on sale. My pudding was thinner than yours. It was delicious but thinner. Did I miss something?
    Reply
    • Jessica says

      October 28, 2014 at 9:03 am

      Hi Mindy, Sorry to hear that, hmm, a couple of things that could create a thinner rice pudding...1)too much water left with the rice in the saucepan before adding other ingredients, this commonly can make rice pudding thin 2)not stirring enough to help pudding thicken is another possibility. Try letting the rice water evaporate to just barely surrounding the rice and see how that does. Hope this helps :)
      Reply
  8. Frankie Simms says

    November 3, 2014 at 10:45 am

    Just took my pudding out of the chiller. YUM and YUM!!!
    Reply
  9. Samantha Reingold says

    November 19, 2014 at 10:57 am

    This turned out to be an outstanding recipe. I portioned it into snack size containers for school snack and my children love it. Thanks Jessica, glad I gave this a try.
    Reply
    • Jessica says

      November 19, 2014 at 2:46 pm

      Happy to hear your children loved it, aww! Thanks for sharing your comment and great snack idea :)
      Reply
  10. Jo says

    November 20, 2014 at 10:16 pm

    I love pudding, and then to add pumpkin spice to the mix well now I'm hooked. This is on my to do list ASAP. Looks amazing!
    Reply
  11. Z says

    November 21, 2014 at 4:20 pm

    I've always loved brown rice as an idea for a dessert and thrilled to now make this!! A true success. Brilliant
    Reply
  12. Shelly says

    November 21, 2014 at 4:22 pm

    Aw how lovely! Jessica I appreciate your detailed instructions. But which type of maple syrup should I be using for this? Grade A or B? Thanks!
    Reply
    • Jessica says

      November 21, 2014 at 8:12 pm

      I use Grade B maple syrup, more flavor!
      Reply
  13. Jen says

    November 21, 2014 at 9:14 pm

    Just saw this on Facebook. I love that you added pumpkin and brown rice. Yummy and healthy treat for my kids. And had to say your boys are so adorable at the pumpkin patch!
    Reply
  14. Patricia K-Y. says

    November 24, 2014 at 9:42 am

    will make this but with white rice (I honestly, do not like brown rice!) Thank you for sharing this
    Reply
  15. Shoshana says

    November 24, 2014 at 9:44 am

    I also saw your featured article on Once a Month Meals and am excited to be a new subscriber as well! I honestly am having trouble because I've bookmarked about a dozen or a baker's dozen of your recipes and do not know which to make first! And this is just the seasonal ones :o - And that bundt cake looks divine
    Reply
    • Jessica says

      November 24, 2014 at 10:45 am

      Thank you for subscribing and the kind comments!!
      Reply
  16. Ludia says

    December 3, 2014 at 9:34 am

    this dessert is delisious and simple to make. It was very easy to follow recipe and all my children love pumpkin flavor. Thank you Jessica.
    Reply
  17. Mandy says

    December 11, 2014 at 10:51 am

    that so delicious whip is incredible, right?
    Reply
  18. Ericka says

    March 19, 2015 at 1:28 pm

    Your boys are so cute!
    Reply
    • Jessica says

      March 19, 2015 at 10:29 pm

      Thank you Ericka :)
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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