Hello my friends. If you want to know what my ultimate comfort food is, today is the day. I made my childhood all-time favorite dessert – rice pudding. This time I added an autumn ingredient which I found to be super delicious. This Pumpkin Rice Pudding recipe is made with some of my favorite ingredients when making desserts or sweet treats. Ingredients like coconut milk, evaporated milk, and pumpkin puree.
When I think about rice pudding, it reminds me of my childhood, my mother, and my grandmother. They both knew what to cook to make me a happy kid. This family tradition continued throughout my adult life. After I moved in with my grandmother to be close to the college campus, rice pudding was the official “welcome home” dish that my mother made when I came back home during the weekends. Still to this day my mom cooks rice pudding whenever I go back to the Dominican Republic. And of course I got my recipe for rice pudding from both of them.
I was very traditional with my rice pudding recipe, until today. By adding the pumpkin puree, I discovered a new layer of Fall flavor and creaminess. Geoffrey didn’t have the chance to eat more than two small cups of this Pumpkin Rice Pudding. I made it one night, and by the time he came back from work the next day, he didn’t find anything left. I ate all of it during the day for breakfast, a snack, and lunch. It was a full carbohydrate, sugary, rich no-diet day. I know… I will have to hit the treadmill and the rowing machine pretty hard if I want to stay at the same weight. The thing is that it has been a little tough for me lately because this is the season of the year to cook or bake fall dessert and holiday treats – and I love them all!
This Pumpkin Rice Pudding recipe is very easy and quick to make. First, boil some water with a stick of cinnamon, and add the rice and a pinch of salt to help balance the dish. Keep it on medium heat and constantly stir until the water evaporates, and the grains are a little soft but still al dente.
Transforming white rice into the Pumpkin Rice Pudding Recipe
Like every recipe I cook, there is always a fun part. For this recipe, the fun element for me is adding the ingredients and watching this simple white rice transform into a decadent dessert. So, in this step reduce the heat to low, and then add the evaporated milk, coconut milk, pumpkin puree, vanilla, cardamom, and sugar. Stir well. Don’t walk away because you will need to stir constantly to prevent it from sticking to the bottom of the pot. If you walk away, it will get scorched and you will have a smoky, burnt taste.
Cook the Pumpkin Rice Pudding until it gets a creamy consistency. Remember, after it cools the rice pudding will thicken and dry more. Immediately after it is done, put in separate bowls. I prefer to eat mine cold and even pour some more Pumpkin Spice Syrup on top. If you eat it the next day, you can add some coffee creamer and the pumpkin spice syrup for an indulgent breakfast or dessert. On top you can sprinkle some ground cinnamon or toasted coconut flakes as a garnish.
If you haven’t noticed, I’m still celebrating the Pumpkin season and even more recipes are coming!
UPDATE – This recipe is part of our special compilation of “8 Sweet Pumpkin Spice Recipes you are going to want to make.” If you love pumpkin spice like we do. Check it out.
Pumpkin Rice Pudding Recipe with Coconut Milk & Pumpkin Spice Syrup
Yield 6 -8
You will LOVE this Pumpkin Rice Pudding Recipe with coconut milk & Pumpkin Spice Syrup. Fall-flavored breakfast or dessert with pumpkin puree, evaporated milk, cardamom, cinnamon, toasted coconut flakes. Made special with Pumpkin Spice Syrup.
- 1 cup rice
- 2 cups water
- 1 stick cinnamon
- pinch of salt
- 1/3 cup sugar - you may need to add more to adjust to your taste
- 1 cup evaporated milk
- 1 cup coconut milk
- 1/2 cup pumpkin puree + 1 TableSpoon
- 1/2 teaSpoon vanilla
- 1/2 teaSpoon cardamon
- 1/3 cup Pumpkin Spice Syrup + more for serving
- 1/3 cup sweetened coconut flakes
- In a medium saucepan, heat the two cups of water on medium-high heat.
- When the water is boiling, add the rice, pinch of salt and the cinnamon stick. Reduce the heat to medium-low.
- Cook until the water evaporates. Make sure to stir throughout the process.
- When the water is evaporated, add the pumpkin puree, evaporated milk, coconut milk, cardamom, vanilla, and sugar.
- Mix well and keep stirring until it gets a little bit thicker. Remember after the rice pudding gets cold, it will dry more.
- To Serve: Place the Pumpkin Rice Pudding in a small bowl, sprinkle coconut flakes and pour on some more Pumpkin Spice Syrup.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 10.9 g
Saturated Fat 8.9 g
Cholesterol 9.1 mg
Sodium 79.8 mg
Total Carbohydrates 42.9 g
Dietary Fiber 1.2 g
Sugars 20.2 g
Protein 4.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Products and displays used in this recipe:
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