Thursday, September 19, 2013

Pumpkin & Spice Rice Pudding

Tired of the same old rice pudding? No baking required with this stove top pumpkin rice pudding!

Pumpkin & Spice Rice Pudding

1 c. brown jasmine rice
3/4 c. canned or fresh pumpkin puree
1/2 c. soy creamer
1/4 c. almond milk or another non-dairy milk
2 1/2 TBSP. brown sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/2 tsp. extra fine sea salt
1/4 tsp. clove
1/4 tsp. nutmeg
1/8 tsp. ginger
1/4 tsp. molasses

-Cook rice according to package instructions. Drain any water left in pan.
-Add the remaining ingredients and combine well.
-Simmer on low heat for 2-3 minutes.
-Turn off heat and slightly cool. Store all  in a container and refrigerate. The longer it sits, the more flavorful it gets!

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