Description
This Pumpkin Spice Rice Pudding is a comforting and creamy dessert featuring Arborio rice cooked in coconut milk with warm pumpkin puree and aromatic spices like cinnamon and nutmeg. Finished with a lightly broiled crispy crust and topped with toasted pecans, this recipe is perfect for a cozy fall treat.
Ingredients
Scale
Rice and Liquid
- 1 cup Arborio rice (about 200 grams)
- 2 cups coconut milk (about 480 ml)
- 1 cup pumpkin puree (about 240 grams)
Sweets and Spices
- 1/2 cup brown sugar (about 100 grams)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Garnish
- 1/2 cup chopped toasted pecans
Instructions
- Prepare Ingredients: Gather all the ingredients needed for the recipe and rinse the Arborio rice thoroughly under cold water to remove excess starch.
- Simmer Rice: Place the rinsed Arborio rice in a medium saucepan with 2 cups of coconut milk and bring to a gentle simmer over medium heat.
- Add Flavorings: Stir in the pumpkin puree, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and salt into the saucepan with the simmering rice.
- Cook Pudding: Reduce the heat to low, cover the saucepan, and let the mixture simmer gently for 20-25 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Adjust Texture and Flavor: Check the consistency of the pudding; if it is too thick, add more coconut milk or water to reach the desired texture. Taste and adjust sweetness or spice levels as needed.
- Broil for Crust (Optional): Transfer the pudding into a baking dish, smooth the top, and place under a broiler for 2-3 minutes to create a lightly crispy crust on top. Monitor carefully to avoid burning.
- Serve: Allow the pudding to cool slightly, then serve it warm in bowls, garnished with chopped toasted pecans for added texture and flavor.
Notes
- Use Arborio rice for a creamy texture typical of rice pudding.
- Rinsing the rice removes excess starch and helps prevent clumping.
- Adjust the simmering time and liquid according to your preferred pudding consistency.
- The broiling step is optional but adds a pleasant crispy texture on top.
- For a nut-free version, omit the toasted pecans or substitute with toasted coconut flakes.
- This pudding is best served warm but can also be enjoyed chilled.
