Gluten-Free Pumpkin Rice Pudding: A Delicious Twist!
A creamy and flavorful pumpkin rice pudding that is gluten-free, perfect for a comforting dessert.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups almond milk
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
Instructions
- In a large saucepan, combine the Arborio rice and almond milk over medium heat.
- Bring to a gentle boil, then reduce heat to low and simmer, stirring frequently, for about 20 minutes.
- Add the pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir well to combine.
- Continue to cook for another 10-15 minutes, stirring occasionally, until the pudding thickens to your desired consistency.
- If using, stir in the raisins during the last few minutes of cooking.
- Remove from heat and let cool slightly before serving. Enjoy warm or chilled.
Notes
- For a richer flavor, you can substitute coconut milk for almond milk.
- Adjust the sweetness according to your taste preference.
- This pudding can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg