Description
This recipe offers a range of sugar for you to adjust the level of sweetness so this seasonal treat can be an indulgent breakfast or a decadent dessert.
Ingredients
Units
Scale
- 1 cup (240 ml) rice
- 1 cup (240 ml) water
- 3 cups (720 ml) milk (I used Vanilla Unsweetened Almond milk)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/4 tsp salt
- 3 tbsp-1/3 cup (45-80 ml) brown sugar
- 1 cup (240 ml) pumpkin puree
Instructions
- Combine rice, water, milk, vanilla, cinnamon, nutmeg, ginger, salt, and brown sugar in medium sauce pan.
- Bring to a boil, then lower heat to low, cover and let cook for 20-30 minutes, until rice is tender, stirring occasionally.
- Stir in pumpkin puree, stirring until combined. Cook another 4-5 minutes until pumpkin is warmed through and add additional milk, if needed.
- Top with whipped cream, brown sugar, almonds, pecans, or even some chocolate or butterscotch chips!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270