According to the the calendar, it might still be officially summer around here. My mind, however, is already thinking of and creating Fall recipes. My husband has been asking me to create a rice pudding for a very long time (at least it feels that way). If you know me, you would know that I wouldn’t just make a plain rice pudding. I didn’t want to make it until I found the perfect pairing of flavors. I have been playing around with ingredients (in my mind) and it finally hit me. What better way to make a rice pudding that incorporates ingredients that I like to use in Fall desserts. Not to mention, my hubby loves all the Fall desserts like pumpkin pie, pumpkin mousse and we won’t forget my pumpkin whoopie pies! I have created many pumpkin recipes on my blog. If you like pumpkin, you should definitely check some of them out.
The rice pudding we created has all the flavors of a pumpkin pie with cinnamon, nutmeg and pumpkin pie spice, to name a few. It is creamy, decadent and we garnished it with some homemade whipped cream and a sprinkle of cinnamon sugar. I love how easy it is to make this dessert with only a few simple steps. You can serve it warm or place in the fridge and serve it chilled. Either way, it is definitely a crowd pleaser. Another great bonus, it will keep in the fridge up to 4 days so you can enjoy it more than once!
Pumpkin Spice Rice Pudding
Makes approx. 12 desserts
1 Tablespoon, Coconut Oil
1 Cup, Rice (Arborio or Short or Medium Grain)
3 Cup, Whole Milk
2 Cups, Water
1 Teaspoon +pinch, Salt
1 Cup, Pure Pumpkin (not pie filling)
1 Teaspoon, Pure Vanilla Extract
1 Teaspoon, Maple Extract
1 1/2 Teaspoons, Pumpkin Pie Spice
1 Teaspoon, Cinnamon
1/2 Teaspoon, Ground Ginger
1/4 Teaspoon, Ground Nutmeg
1/8 Teaspoon, Ground Cloves
1/2 Cup, Brown Sugar
1/4, Granulated Sugar
Place a large pot on the stove over medium heat. Add the coconut oil and once hot, add the rice. Stir frequently for approximately 4 minutes to toast the rice.
While stirring, slowly add the water and milk (alternating between the two). Add a teaspoon of salt and stir to combine. Once the mixture is bubbling, cover, turn heat to low and simmer for approx. 20-25 minutes, until rice has absorbed the liquid. It should look creamy, but not watery or dry.
In a small bowl, combine the pumpkin, vanilla, maple extract, pumpkin pie spice, cinnamon, ginger, nutmeg, ground cloves, brown sugar, sugar, a pinch of salt and stir well. Add the pumpkin mixture to the rice and stir well.
Continue cooking for about 10 minutes, stirring frequently. Adjust seasonings to taste.
Place in dessert cups or bowls. Top with whipped cream. See below for instructions on making whipped cream. Serve warm or place in fridge until ready to eat. This dessert can also be served chilled. It will keep in fridge for up to approx. 4 days.
Rice: You can also use a long grain rice in this recipe. Using Arborio, short or medium grain rice makes for a creamier rice pudding.
Pumpkin: Use pure pumpkin in this recipe and not a pumpkin pie filling. The pie fillings already have spices added to it.
Milk: I have seen many rice pudding recipes that will use cream, half and half or even 2% milk. I find that using whole milk works best to achieve a creamier rice pudding.
Whipped Cream: Using a standing mixer (with whisk attachment) or hand held mixer, add 1 cup of heavy cream, 3 tablespoons of sugar, 1 teaspoon maple extract (or vanilla extract) and whisk together until firm peaks form. Transfer to piping bag and place in fridge until ready to use.