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!
Course
Dessert
Prep Time1hour
Cook Time50minutes
Total Time1hour50minutes
Servings8-10 1/2 c. servings
Ingredients
Rice Pudding:
4c.cooked brown rice
1 - 12oz.can evaporated milk
1whole egg
2egg whites
1 1/2c.pumpkin puree
1/3c.honey
1/2c.packed brown sugar
1tsp.vanilla
2tsp.pumpkin pie spice
dash ginger
dash nutmeg
Cinnamon Maple Topping:
1 - 8oz.container Cool Whipthawed
1/4c.maple syrup
1/4tsp.cinnamon
1tsp.vanilla
Optional garnish:
1/4c.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.
Recipe 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!