Ingredients
3/4 cup Arborio or short-grain white rice
1 1/2 cups water
1/4 teaspoon salt
3 cups whole milk (or dairy-free alternative)
1/3 cup granulated sugar or maple syrup
1/2 cup pure pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
Optional: Toasted pecans and cinnamon for garnish
Instructions
Step 1: In a medium heavy-bottomed saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat.
Step 2: Reduce the heat to low, cover, and simmer for 15 minutes or until the water is completely absorbed by the rice.
Step 3: Stir in the milk and sugar. Increase the heat slightly to maintain a gentle simmer, cooking uncovered for 20-25 minutes. Stir frequently to prevent sticking and to help this pumpkin spice rice pudding recipe become extra creamy.
Step 4: Once the rice is tender and the mixture has thickened, whisk in the pumpkin puree and pumpkin pie spice. Continue to cook for another 5 minutes, stirring constantly.
Step 5: Remove from heat and stir in the vanilla extract. Let the pudding rest for 5 minutes before serving to allow the flavors of your pumpkin spice rice pudding recipe to meld. Top with pecans if desired.
Notes
For an even creamier result, use half-and-half instead of milk. Ensure you stir frequently during Step 3 to release the rice starch.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: pumpkin spice rice pudding recipe, creamy rice pudding, fall breakfast, pumpkin recipes, autumn dessert
