"Made with coconut milk, infused with warming winter spices and sweetened with maple syrup, this vegan pumpkin rice pudding is deliciously comforting and surprisingly virtuous. While it has to simmer for over an hour, the cooking time is mostly hands-off"
Pumpkin Brown Rice Pudding
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A Note from Feedfeed
Cozy up with a bowl of this vegan Pumpkin Rice Pudding—it's like a warm hug during the transition from Summer to Fall! Infused with the creamy richness of coconut milk and a medley of winter spices, sweetened just right with maple syrup. The best part? While it simmers to perfection for over an hour your hands stay mostly free.
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ingredients
- ½ cup long-grain brown rice
- 2 (14 ounce) cans coconut milk
- ½ vanilla bean
- 1 cinnamon stick
- 1 whole clove
- 1 thin slice fresh ginger
- 1 2- inch pieces orange zest (optional)
- ¼ teaspoon sea salt
- ½ cup maple syrup (preferably grade B)
- ¾ cup pumpkin puree (homemade or canned)
Method
Step 1
Place the rice in a spice grinder and pulse a few times to break up the grains. You want to end up with broken grains, not a powder.
Step 2
Put the coconut milk in a medium, heavy-bottomed pot. Cut the vanilla bean in half lengthwise. Scrape out the seeds with the back of a knife and add the seeds to the coconut milk. Reserve the pods.
Step 3
Wrap the cinnamon stick, whole clove, ginger, orange zest (if using) and reserved vanilla bean pod in a 6-inch (or thereabout) square of cheesecloth; tie it into a bundle with a piece of butcher’s twine. Add the spice pack to the coconut milk, along with the ground rice, sea salt and maple syrup. Stir to combine. Bring to a boil, then reduce to low (I move it to my lowest burner) and cook, covered, 1 hour, stirring occasionally to prevent sticking.
Step 4
Stir in the pumpkin puree and cook 10-20 minutes longer, or until the rice is tender (since it’s brown rice it will still have a bite, but it shouldn’t be crunchy). Remove the spice pack. Taste and add additional maple syrup, if desired, depending on the sweetness of your pumpkin. Serve warm, at room temperature or cold. DO AHEAD: The pudding can be refrigerated for up to 3 days. Place a piece of parchment or wax paper directly on the surface of the pudding before covering to prevent a skin from forming.