Pumpkin Spice Brown Rice Pudding with Cinnamon-Maple Whipped Topping
Brown rice, pumpkin, spices, maple syrup, and brown sugary goodness come together in this delicious, but light, festive fall dessert!
Servings 8 -10 1/2 c. servings
Ingredients
Rice Pudding:
- 4 c. cooked brown rice
- 1 - 12 oz. can evaporated milk
- 1 whole egg
- 2 egg whites
- 1 1/2 c. pumpkin puree
- 1/3 c. honey
- 1/2 c. packed brown sugar
- 1 tsp. vanilla
- 2 tsp. pumpkin pie spice
- dash ginger
- dash nutmeg
Cinnamon Maple Topping:
- 1 - 8 oz. container Cool Whip thawed
- 1/4 c. maple syrup
- 1/4 tsp. cinnamon
- 1 tsp. vanilla
Optional garnish:
- 1/4 c. chopped walnuts
Instructions
- For Rice Pudding, combine all rice pudding ingredients in a large bowl.
- Pour into a lightly greased 2-quart baking dish.
- Bake at 350 degrees for 40-50 minutes, or until nearly set in the center. Serve warm.
- For Cinnamon Maple Topping, combine all topping ingredients until blended.
- Serve a dollop of topping with pudding. Garnish with chopped walnuts, if desired.
Notes
This recipe calls for cooked brown rice. I make mine in a rice cooker, but just prepare the brown rice according to the package directions!
If you'd like it to be a little creamier, you can substitute unsweetened almond milk or milk for part of the required water. When I made this most recent batch, I used an even split of water and almond milk.
It's better served warm, but it's great cold too!
If you'd like it to be a little creamier, you can substitute unsweetened almond milk or milk for part of the required water. When I made this most recent batch, I used an even split of water and almond milk.
It's better served warm, but it's great cold too!