Recipe: Pumpkin Spice Rice Pudding

Serves 4; Prep time: 40 minutes; Total time: 1 hour

  • 1 cup Arborio rice
  • 1.5 cups almond milk (or cashew milk, flax milk, etc.)
  • 1 cinnamon stick
  • 1/2 tsp sea salt
  • 1/2 coconut sugar
  • 1 cup pumpkin purée (or sweet potato)
  • Pinch clove
  • Pinch allspice
  • 1 inch fresh ginger grated
  • 1/2 tsp cinnamon
  • 1 tsp orange zest

In a 2 quart saucepan combine rice, almond milk (or milk of your choice), orange zest, sea salt and cinnamon stick. Over high heat, bring rice to a boil and then immediately reduce heat to low and cover. Cook for 20 minutes or until liquid has been absorbed. Keep at low heat. Stir in the rest of the ingredients and cook about 5–7 more minutes. Refrigerate until cold. Serve with vegan whipped cream.

NUTRITION INFORMATION PER SERVING: CALORIES 296; CALORIES FROM FAT 10; TOTAL FAT 1G; SATURATED FAT 0G; TRANS FAT 0G; CHOLESTEROL 0MG; SODIUM 420MG; TOTAL CARBOHYDRATE 67G; DIETARY FIBER 1G; SUGARS 20G; PROTEIN 4G