My Pumpkin Brown Rice Pudding is a super-fun way to sneak “healthy” in with delicious. But wait, let’s not start with healthy. Let’s start with delicious because that’s what this dish is– absolutely, mind blowingly delicious. So delicious in fact that you might have a hard time sharing it. And as for the healthy part– besides the pumpkin and the brown rice, both stars on the health front, we have almond milk which is way healthier and way tastier than dairy milk. Then there is cinnamon and molasses lending their cozy warmth to this bowl of goodness. And yes, there’s sugar, but that’s because you really can’t make a dessert without it. I must admit I was a little skeptical about adding brown rice but I couldn’t be happier I did. I used fragrant brown basmati, but you can go with arborio, a medium-grain rice often used in puddings. The brown rice takes a little longer to cook but it’s so perfect in here that you will wonder why you ever used white rice in your puddings. To make this dish just a little richer, I stirred in a small amount of cashew cream toward the end. You can completely skip it if you’re so inclined (although I don’t see why you would). This recipe is pretty much fool-proof. If you can measure some rice into a cup and stir a pot with a ladle you are pretty much set. Even better, you can make this recipe a couple of days in advance and let it sit in the refrigerator until it’s all ready to serve. No warming, no fussing. And the standing and chilling makes it even more delicious, if possible. Thanksgiving’s almost here. So what are you waiting for? Here’s the recipe. Check to get new recipe updates by email.
A quick note about the nutrition labels I post on these recipes. The information is always per serving and you can find the number of servings right on top of each recipe. In case of our Pumpkin Brown Rice Pudding we have 16 servings and the nutrition info below is for one serving of pudding.
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