Pumpkin Rice Pudding Recipe with Maple Syrup and toasted coconut flakes on top. By add pumpkin puree to rice pudding, you will discover a new layer of Fall flavor and creaminess, and your husband won’t have the chance to eat more than a small cup of this delicious Autumn dessert.
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!
Making the Rice for the Pumpkin Rice Pudding recipe
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. Everybody cooks rice differently, and to be honest, mine never comes out exactly the way I want it. So, here’s a video from Gordon Ramsay on how to cook the perfect rice. If you follow him, just don’t put in his spices – only put in the cinnamon stick and salt.
Transforming white rice into the Pumpkin Rice Pudding
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 Vermont Maple Syrup on top, which is available in our “Sweets & Snacks” section. If you eat it the next day, you can add some coffee creamer and the maple syrup for an indulgent breakfast or dessert. On top you can sprinkle some ground cinnamon or toasted coconut flakes as a garnish.
This rice pudding recipe is part of our special compilation of “8 Sweet Pumpkin Recipes you are going to want to make.” If you love pumpkin spice like we do. Check it out. If you haven’t noticed, I’m still celebrating the Pumpkin season and even more recipes are coming!
Your Recipe Concierge
You will LOVE this Pumpkin Rice Pudding Recipe with coconut milk & Vermont Maple Syrup. Fall-flavored breakfast or dessert with pumpkin puree, evaporated milk, cardamom, cinnamon, toasted coconut flakes.
- 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 + 1 TableSpoon of canned pumpkin puree
- 1/2 teaSpoon vanilla
- 1/2 teaSpoon cardamon
- 1/3 cup sweetened coconut flakes
- Serving drizzle of Pure Organic Vermont Maple Syrup Click to purchase in our online shop
- 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 thicken and dry more.
- To Serve: Place the Pumpkin Rice Pudding in a small bowl, sprinkle coconut flakes and pour on some Pure Organic Vermont Maple Syrup.
- Category: Dessert
- Cuisine: International
- Serving Size: 1 cup
- Calories: 283
- Sugar: 20.2 g
- Sodium: 79.8 mg
- Fat: 10.9 g
- Saturated Fat: 8.9 g
- Carbohydrates: 42.9 g
- Fiber: 1.2 g
- Protein: 4.8 g
- Cholesterol: 9.1 mg