MARCH SRC – Pumpkin Rice Pudding

For this month’s Secret Recipe Club I was assigned Tea and Scones.  Margaret of Tea and Scones has some amazing baking on her site!  While I have to agree with her that scones are amazing, I was drawn to her Pumpkin Rice Pudding recipe.

In her post Margaret mentioned that the recipe made A LOT of rice pudding, so I halved the recipe.  I also took her advice to pump-up the spice a bit.  Since I wanted to veganize the recipe I made the following substitutions; maple syrup for honey and So Delicious unsweetened coconut milk for the cow’s milk.  Lastly, I reduced the amount of sweetener (in my case maple syrup) because in general I do not like my desserts as sweet as most people do.

Life was a bit busy the day I decided to make the rice pudding, so I decided to take a chance and make it in my rice cooker vs. on the stove and then in the oven.  The results were great! As my daughter would say, this recipe was easy peasy lemon squeezy.


½ cup Arborio rice
1 1/2 cup Unsweetened So Delicious coconut milk
1 cup water
½ cup organic canned pumpkin
¼ cup organic maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp salt

Place the Arborio rice into the rice cooker.

In a separate bowl, combine the remaining ingredients and whisk to incorporate well.

Pour the mixture into the rice cooker over the Arborio rice and lightly stir.

Program the rice cooker to cook on the “brown rice” setting and press start.

When the rice cooker completes the brown rice cycle, simply mix the pumpkin pudding well and serve either warm or chilled.  The picture immediately below is of the rice pudding prior to stirring and the bottom image is immediately after stirring.

If serving the pudding warm (my favorite way), top with non-dairy milk.  If serving chilled, top with non-dairy whipped cream.  I also love topping the pudding with some raisins.

For a printable version of this recipe click here.


Filed under Breakfast, Dessert, Gluten Free, Grains, Pudding / Mousse, Recipes, Secret Recipe Club, Vegan, Vegetarian

30 responses to “MARCH SRC – Pumpkin Rice Pudding

  1. Do you think brown rice could be used? Could you use a pressure cooker instead of a rice cooker? Date syrup instead of maple?


    Love & Kale,
    Chef AJ

  2. What a great recipe! I love that you veganized it. We went vegan for a week or two but missed our bacon. We still enjoy veganizing dishes though.

  3. teaandscones

    I am so glad you liked this rice pudding. And glad you could convert it to Vegan. I will have to try it with your subs. And in the rice cooker!! I look forward to seeing the rest of your Blog!!

  4. this sounds amazing! love the pumpkin. 🙂 great choice for SRC.

  5. This looks amazing! I love rice pudding, and with pumpkin flavor I bet it is even better! 🙂

  6. This sounds SO delicious. I will have to make this next time I am looking for a dessert to prepare for dinner guests. I would probably try it with brown rice (like another commenter above) and am tempted to see what happens if I use freshly cooked butternut squash instead of canned pumpkin (just because I have one in my cupboard…)

  7. Am going to try this as soon as I find the time…..sounds delicious!!

  8. Sounds delish! And I approve of anything that makes our work in the kitchen easier!

  9. Too funny! I made the exact same recipe last month when I had Tea and Scones! I also made a vegan version, but I used sweet potato instead of pumpkin. (And I used brown rice, and it turned out GREAT!)

  10. What a delicious flavor for rice pudding! This looks so warm and cozy, and super flavorful. Thanks for sharing. I’m glad to have found your blog!

  11. This sounds like the perfect recipe to bring to NYC this weekend 🙂 My vegan (soon to be) SIL is getting sworn in and I’ve been in a mad seach to find a non-cookie vegan recipe that would travel well 🙂
    Thanks for the share!

  12. That’s such a stunning rice pudding. Pumpkin always makes things like this look fantastic.

  13. Great recipe! My husband loves rice pudding and the pumpkin flavor is intriguing 🙂

  14. You can never have enough pumpkin recipes! sounds delicious!

  15. Sounds awesome – I love the maple syrup as sweetener 🙂

  16. I love that you use coconut milk and the whole thing cooks in the rice cooker. LOVE THIS!

  17. No way! A pumpkin version? Sounds like my kind of rice pudding.

  18. Sounds like a delicious rice pudding and I love that with your changes my daughter could eat it. Love too that you used a rice cooker, great idea.

    If you haven’t already, I’d love for you to check out my SRC entry: Broiled Sushi.

    Cook Lisa Cook

  19. Whoa whoa whoa – how have I never thought of this?? I love pumpkin, I love rice pudding.. yeah. This is happening as soon as I get back home to New Jersey. What a fabulous SRC pick!


  21. I made this tonight for a special Halloween dessert. Oh. My. Gosh! AMAZING! My whole family (me, hubby, plus four young kids) LOVED it. It was super easy too. Everything cooks in the rice cooker. My hubby wants to try it chilled next time, but I liked it warm. I think I might make this around the upcoming holidays. The extended family would love this too. Thank you for sharing

    • I am so glad to hear that you all liked it so much! I checked out your website and was impressed with your lifestyle change…congrats on the weight loss and mostly on your new way of living!!! Kudos to you and your family.

  22. Also, a note: I used unsweetened vanilla almond milk (because I didn’t have the coconut milk around) and also used brown rice. Turned out great!

  23. This sounds delicious! I would like to make it but don’t have a rice cooker. Can you help me?

    • Hi Linda! I haven’t made this recipe without the rice cooker, but I would guess that it can be simmered on low over the stove with frequent stirring to ensure it doesn’t burn. You might also want to have extra liquid on hand in case it gets too dry.

      If you try the method, please report back and let me know how it goes.

  24. Reblogged this on Nutty Alternatives and commented:
    Tried this, made it, and LOVED LOVED LOVED IT! It is so easy and full of wonderful fall flavors. With only 1/4 cup of maple syrup for the sweetener it’s hard not to “over indulge” in this tasty dessert.

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