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–+ servings
Pumpkin Rice Pudding

Cozy Pumpkin Rice Pudding with Coconut Milk Bliss

This Pumpkin Rice Pudding is a creamy, gluten-free dessert capturing fall flavors with rich coconut milk and pumpkin puree.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1 cup Arborio Rice This high-starch rice gives your pudding that luscious, creamy texture.
  • 1 cup Pumpkin Puree Adds a rich fall flavor; you can opt for fresh or canned variations.
  • 1 cup Evaporated Milk Enhances creaminess; substitute with additional coconut milk for a dairy-free option.
  • 1 cup Whole Milk Gives richness; almond or oat milk works if you prefer a lighter alternative.
  • 1 cup Coconut Cream Essential for that distinct tropical flavor; choose unsweetened for better control over sweetness.
For Flavor & Texture
  • 1 cup Unsweetened Coconut Flakes Adds delightful texture; toasting them first brings out a deeper coconut flavor.
  • 1 stick Cinnamon Stick Infuses your pudding with a warm spice; ground cinnamon is a fine substitute.
  • 0.5 teaspoon Cardamom Adds a unique, aromatic flavor; feel free to skip it if you don’t have it—nutmeg is a good substitute.
  • pinch Sea Salt Enhances overall sweetness; just a pinch is perfect.
For Sweetness & Chewiness
  • 0.25 cup Vermont Maple Syrup Sweetens the dish with a hint of caramel; honey or agave syrup are great alternatives.
  • 0.5 cup Raisins Adds chewiness and a sweet burst; easily swap with any dried fruit or leave them out if you prefer.

Equipment

  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Begin by rinsing 1 cup of Arborio rice under cold running water until the water runs clear, removing excess starch. Drain the rice well, then set it aside as you gather your other ingredients and equipment.
  2. In a medium saucepan, combine the rinsed Arborio rice with 1 cup of evaporated milk, 1 cup of whole milk, and 1 cup of coconut cream. Add a whole cinnamon stick and heat the mixture over medium heat until it starts to simmer. Keep an eye on it, stirring occasionally to prevent sticking, for about 5-7 minutes.
  3. Once the mixture reaches a gentle simmer, stir in 1/2 teaspoon of ground cardamom, a pinch of sea salt, and 1 teaspoon of pumpkin pie spice. Continue to stir occasionally for an additional 2-3 minutes.
  4. Next, add 1 cup of pumpkin puree and 1/4 cup of Vermont maple syrup into the saucepan. Mix thoroughly to combine all ingredients, then reduce the heat to low and let simmer for another minute.
  5. Continue cooking the mixture for about 30-40 minutes, stirring frequently to ensure the rice is tender and the pudding becomes creamy.
  6. In the last few minutes of cooking, stir in 1/2 cup of unsweetened coconut flakes and 1/4 cup of raisins. Let the pudding simmer for an additional 3-5 minutes.
  7. Finally, remove the saucepan from the heat and discard the cinnamon stick. Ladle the warm pumpkin rice pudding into bowls, and serve immediately.

Nutrition

Serving: 1bowlCalories: 230kcalCarbohydrates: 36gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 150mgPotassium: 210mgFiber: 2gSugar: 10gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This pudding can be enjoyed warm or cold.

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