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.
INGREDIENTS – Serves 4½ 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.