Ingredients for Brown Rice Pumpkin Pudding
- 2% Low Fat Milk
- ¾ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- Brown Rice
- Pumpkin Puree
- Dried Cranberries
- Vanilla Extract
- Vanilla Ice Cream
- 2 tablespoons chopped pecans, for serving
- Ground Cinnamon
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How to Make Brown Rice Pumpkin Pudding
- Rinse 1 cup of brown rice thoroughly in a fine-mesh strainer under cold running water.
- In a medium saucepan, combine 3 cups whole milk, ¾ cup granulated sugar, and 1 teaspoon pumpkin pie spice. Heat over medium heat, stirring frequently, until the sugar dissolves and the milk is warmed through (do not boil).
- Add the rinsed brown rice to the warm milk mixture. Stir to combine.
- Reduce heat to medium-low, cover the saucepan, and simmer for approximately 50-60 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally and add more milk if needed to prevent sticking or dryness.
- Remove from heat and stir in 1 (15 ounce) can pumpkin puree, ½ cup dried cranberries (or other dried fruit), 1 teaspoon vanilla extract, and a pinch of salt.
- Serve warm in individual bowls. Top each serving with 2 tablespoons chopped pecans, a scoop of vanilla ice cream, and a light dusting of cinnamon.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
77g
Fat
8g
Carbs
12g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Preparation Occasion Healthy Desserts Rice Easy Holiday Event Low Fat Puddings And Mousses Dietary Christmas Thanksgiving Low Sodium Low Cholesterol Halloween Low Saturated Fat Low Calorie Healthy 2 Low In Something Pasta Rice And Grains Brown Rice 3 Steps Or Less 4 Hours Or Less
