Pumpkin Spice Rice Pudding

$- 1 cup arborio rice - 4 cups milk (whole or almond) - 1 cup canned pumpkin puree - 1/2 cup sugar (adjust to taste) - Spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon ginger powder - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 1 tablespoon butter (optional) - Chopped pecans or walnuts for garnish To make pumpkin spice rice pudding, you need a few simple ingredients. First, arborio rice is the star. It cooks up creamy and rich. Next, you can use whole milk or almond milk. Both work well with pumpkin. Canned pumpkin puree gives the dish its fall flavor. Sugar sweetens the pudding, but feel free to adjust it to your taste. The spices add warmth. Cinnamon, nutmeg, allspice, and ginger powder blend perfectly with pumpkin. A pinch of salt balances the sweetness. You also need vanilla extract for extra depth of flavor. If you want a richer taste, add butter. Finally, sprinkle chopped pecans or walnuts on top. They add a nice crunch. This mix of ingredients makes a comforting dessert that feels like a hug in a bowl. Start by mixing the arborio rice and milk in a medium saucepan. Heat them over medium heat. Stir often until the mixture reaches a gentle boil. Once it boils, lower the heat to low. Cover the saucepan and let it simmer. This should take about 20 minutes. Stir occasionally. The rice will become tender and soak up most of the milk. Next, stir in the pumpkin puree and sugar. Add the spices: cinnamon, nutmeg, allspice, ginger powder, and salt. Mix everything well to combine. Keep cooking on low heat for another 10 to 15 minutes. Stir often until the rice pudding thickens to the texture you like. Once it reaches your desired thickness, remove the saucepan from the heat. Mix in the vanilla extract and the butter, if you choose to use it. Let the pudding cool for a few minutes. It will thicken more as it cools. Serve it warm or chilled, topped with chopped pecans or walnuts for a nice crunch. To get the right texture in your pumpkin spice rice pudding, follow these tips: - Cook the rice slowly. Start with medium heat and then lower it to a simmer. This helps the rice absorb the milk without burning. - Keep an eye on the cooking time. If the rice is not tender after 20 minutes, let it simmer a little longer. Stir often to prevent sticking. Adding spices can boost the pumpkin flavor. Here are my best picks: - Ground cinnamon is a must. It adds warmth and sweetness. - A pinch of nutmeg brings a nice depth to the pudding. - Try allspice for a hint of clove and pepper. - Ginger powder adds a bright note that balances the sweetness. If you want to change the sweet flavor, consider these options: - Maple syrup gives a rich, earthy taste. - Honey can add a floral note. Just use less than sugar. - Agave syrup is lighter and blends well. Presentation matters! Here are my favorite ways to serve this dish: - Top your rice pudding with chopped pecans or walnuts for a nice crunch. - A sprinkle of cinnamon on top makes it look and taste amazing. - You can drizzle caramel sauce for an extra treat. For drinks, I recommend a warm spiced apple cider. It complements the dessert nicely. If you want another sweet bite, serve with a slice of pumpkin pie or a warm biscuit. {{image_2}} If you want a dairy-free twist on this pumpkin spice rice pudding, you can use almond or oat milk instead of regular milk. Both options provide a creamy texture and delicious flavor. You can also swap out butter for vegan butter. This keeps the rich taste but makes it suitable for a plant-based diet. To make your rice pudding extra special, consider adding chocolate or caramel. A swirl of caramel brings sweetness, while chocolate chips add richness. You can also mix in nuts and fruits. Chopped pecans or walnuts give a nice crunch. Diced apples or raisins can add a fruity flavor, making every bite unique and fun. You can easily scale this recipe for larger gatherings. Just double or triple the ingredients. For individual servings, use small bowls or jars. These are perfect for parties, and they look great. You can also layer the pudding with whipped cream or more spices for a fun presentation. To keep your pumpkin spice rice pudding fresh, store it in the fridge. Place the pudding in an airtight container. This helps keep out moisture and odors. You can enjoy your pudding for up to four days when stored this way. When it's time to enjoy your pudding again, you can reheat it. You can use the microwave or stovetop. The microwave is quick, but it may dry out the pudding. I suggest stirring in a little milk before microwaving. Heat in short bursts and stir often. For stovetop reheating, use low heat. Add a splash of milk to keep it creamy. Stir continuously until it warms up. This keeps the texture smooth and nice. If you want to save some for later, you can freeze it. Pour the cooled pudding into a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. To thaw, place the container in the fridge overnight. Reheat using the stovetop method with a little milk. This way, you maintain the creamy texture. Enjoy your pumpkin spice rice pudding anytime! You can use instant rice, but the cooking time will change. Instant rice cooks much faster than arborio rice. You will need to adjust the milk and cooking time. Instant rice may not give you the same creamy texture. For best results, I suggest using arborio rice. If you do not have canned pumpkin puree, you can use fresh pumpkin. Just cook and mash it first. Sweet potato puree is another great option. Both alternatives will add a nice flavor to your pudding. Yes, this recipe is gluten-free. Arborio rice, milk, and pumpkin are all gluten-free. Make sure to check the labels of any added ingredients for gluten. If you use a gluten-free sweetener, you will keep it safe for gluten-free diets. Pumpkin spice rice pudding lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any changes in smell or texture, it’s best to throw it away. Yes, you can make this recipe a day ahead. Just cool it and store it in the fridge. When ready to serve, you can heat it gently on the stove or microwave. This will make serving easier and quicker. In this post, we explored how to make delicious pumpkin spice rice pudding. We covered the ingredients you'll need, from arborio rice to spices. I shared step-by-step cooking instructions to help you create a rich, creamy dish. Tips for storage and reheating ensure your pudding stays fresh. Don't forget the variations to make it your own! Experimenting with flavors can add fun twists. I'm excited for you to try this easy recipe. Enjoy your delicious creation and share it with friends and family!$

Indulge in the creamy goodness of Pumpkin Spice Rice Pudding, the perfect fall dessert! With simple ingredients like arborio rice, pumpkin puree, and warm spices, this recipe is a cozy treat for any occasion. Easy to make and ready in just 45 minutes, it’s a delightful way to embrace the flavors of autumn. Click through for step-by-step instructions and enjoy this delicious dessert today! #PumpkinSpice #RicePudding #FallRecipes #DessertIdeas

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Ingredients

1 cup arborio rice

4 cups milk (whole or almond)

1 cup canned pumpkin puree

1/2 cup sugar (adjust to taste)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon allspice

1/4 teaspoon ginger powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon butter (optional)

Chopped pecans or walnuts for garnish

Instructions

In a medium saucepan, combine the rice and milk. Bring to a gentle boil over medium heat, stirring frequently.

Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for about 20 minutes, stirring occasionally until the rice is tender and absorbs most of the milk.

Stir in the pumpkin puree, sugar, cinnamon, nutmeg, allspice, ginger powder, and salt. Mix well to combine.

Cook the mixture on low heat for an additional 10-15 minutes, stirring often, until the pudding thickens to your desired consistency.

Remove from heat and stir in the vanilla extract and butter if using.

Let it cool for a few minutes before serving, as it will continue to thicken as it cools.

Serve warm or chilled in bowls and top with chopped pecans or walnuts for added texture.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4