Vegan Pumpkin Brown Rice Pudding
This delicious pumpkin brown rice pudding is packed with ingredients that are good for you, like brown rice and pumpkin, of course, and almond milk and molasses. Vegan, gluten-free and can be made nut-free with coconut milk or hemp milk.
Servings: 16 servings
- 1 cup brown rice
- 1 ¼ cups of pumpkin puree (use canned or fresh-- I used canned. If you plan to make your own, be sure to roast the pumpkin pieces before you puree them)
- 5 cups almond milk
- 1 tsp ground cinnamon
- ¾ to 1 cup sugar (you can use brown sugar and skip the molasses)
- 1 tbsp pure vanilla extract
- 1 tbsp molasses
- ¼ cup cashew pieces soaked in ¼ cup almond milk for 30 minutes, then blended into a smooth cream
Place the rice in a microwave-safe bowl and cover with an inch of water. Zap for 10 minutes and then let it stand in the hot water for at least 2 hours.
Strain the rice and place it in a large pot with the almond milk. Heat on medium-high until the almond milk starts to boil. Lower the heat to a simmer and let the mixture cook, stirring every few minutes, for 15 minutes.
Mix together the pumpkin puree, vanilla and molasses. Add a little almond milk if needed to make a homogeneous mixture.
Add the pumpkin puree mixture to the rice and milk mixture along with the sugar and stir well to mix. Don't add all the sugar at once-- add about half a cup and then add a little at a time, adjusting to your taste.
Continue to cook the pudding, stirring frequently, until most of the almond milk has evaporated. This should take about 30-45 minutes more. You want a slightly runny mixture at the end because puddings firm up as they stand. Stir in the cashew cream at the very end.
Remove the pudding to a bowl, cover with a plastic wrap, and chill. To serve, ladle into bowls, sprinkle a little brown sugar on top and garnish with toasted almond slivers.
Calories: 126kcal | Protein: 1.8g