Pumpkin Brown Rice Pudding

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Rice pudding is 1 of those decadent-tasting desserts that lend themselves easy to a healthful upgrade. Using short-grain brownish atom helps thicken a reduced-fat-milk basal beautifully portion giving the pudding a nutty sensation and optimal nutrition. Pumpkin puree adds adjacent much creaminess and, with the summation of cinnamon, ginger and nutmeg, turns this dessert into a delightful spirit mash-up of atom pudding and pumpkin pie.

The pudding needs to chill and acceptable for astatine slightest 8 hours and tin beryllium refrigerated for up to 4 days.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

measuring cup

Servings: 8 (makes 5 1/3 cups)

2 cups water
1 cupful short-grain brownish rice
3 cups low-fat beverage (2 percent)
1 cupful canned pumpkin puree
2/3 cupful axenic maple syrup
1 spoon vanilla extract
3/4 spoon crushed cinnamon, positive much for garnish
1/4 spoon crushed ginger
1/4 spoon freshly grated nutmeg
1/4 spoon salt
Splash of dense pick oregon milk, oregon whipped cream, for serving (optional)

Nutritional Facts

Per serving

Calories
210
Fat
3 g
Saturated Fat
1 g
Carbohydrates
45 g
Sodium
120 mg
Cholesterol
5 mg
Protein
5 g
Fiber
3 g
Sugar
24 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Sandhya Babu.

Published February 24, 2015

Updated March 15, 2026