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Vegan pumpkin rice pudding topped wiith pecans in a dessert glass on a metal tray.
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Pumpkin Rice Pudding (Vegan)

Pumpkin rice pudding - this easy vegan rice pudding is delicious, creamy, comforting and so satisfying.
Course Dessert
Cuisine American
Keyword pudding
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4 people
Author Domestic Gothess

Ingredients

  • 150 g (¾ cup) pudding rice or risotto rice
  • 1 litre (4 cups) unsweetened non-dairy milk (I use soy)
  • 1-2 sticks cinnamon (optional)
  • pinch salt
  • 180 g (¾ cup) pumpkin puree
  • 80 ml (⅓ cup) maple syrup
  • ½ teaspoon pumpkin spice (more to taste)
  • 1 teaspoon vanilla extract

Instructions

  • Place the rice, milk, cinnamon sticks and a pinch of salt in a deep saucepan and bring to the boil over a medium heat.
  • Reduce the heat to very low and cook uncovered at a gentle simmer for 35-40 minutes until the rice is tender and the liquid has reduced. Stir the mixture regularly, especially towards the end of cooking.
  • Add the pumpkin puree, maple syrup, pumpkin spice and vanilla and cook for another minute.
  • Transfer to a bowl and cover before placing it in the refrigerator. Or, enjoy it warm. If the pudding is too thick, stir in a little milk as needed.

Notes

See post above for tips, details and step-by-step photos.