What kind of rice is best for rice pudding?

Many rice pudding recipes are made with short-grain rice varieties such as Arborio rice or pudding rice. These shorter-grain rice varieties have a higher starch content, which helps create a creamy rice pudding. However, we've also had luck making this pumpkin rice pudding with longer-grain rice varieties such as Jasmine rice, so don't be afraid to opt for any short or long-grain white rice you have on hand.

Why is my rice pudding mushy?

Overcooking the rice or using too much milk and water can lead to a mushy rice pudding. For best results, measure the rice and liquid carefully and remove from the heat once done cooking to prevent it from overcooking from the residual heat of the stovetop.

How can I thicken my rice pudding?

Simply let the rice pudding continue to simmer until your pudding is as thick as you'd like. Keep in mind, however, that rice pudding thickens considerably as it cools, so keep this in mind to help prevent it from being too thick.

Is it necessary to rinse rice for rice pudding?

Rinsing the rice is necessary to help prevent the excess starch, which helps yield a creamier pudding and keeps the rice from being overly sticky. If you are new to rinsing rice, this tutorial on How to Wash Rice can be incredibly helpful!

Can I make this pumpkin rice pudding with leftover rice?

We haven't tried it, but if you'd like to experiment, use our Golden Milk Rice Pudding as a guide

Creamy Pumpkin Rice Pudding with Coconut Milk

Description

This Pumpkin Rice Pudding is the perfect sweet and creamy breakfast or holiday dessert to indulge in during pumpkin season. It’s filled with fresh pumpkin, warming spices, and the bold sweetness of molasses-rich brown sugar and is naturally dairy-free and gluten-free! Make this sweet treat for the whole family in less than an hour!

Ingredients

1 cup dry jasmine rice
4 cups non-dairy milk
2 cups water
½ cup brown sugar
¾ cup pumpkin purée
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt

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Instructions

Wash the rice. Add the dry jasmine rice to a colander or fine mesh sieve and rinse until the water runs clear.
Simmer with milk and water. Transfer the pudding to a medium saucepan along with the non-dairy milk and water, mix to combine, and bring to a boil. Once boiling, reduce the heat, cover, and let simmer for 30 minutes, stirring frequently.
Stir in pumpkin, sugar, and spices. After 30 minutes, add the brown sugar, pumpkin purée, cinnamon, ginger, nutmeg, and salt. Stir to combine, cover, and simmer for an additional 10 minutes or until the rice pudding reaches your desired consistency.
Stir in the vanilla. Remove the pumpkin rice pudding from the heat and stir in the vanilla extract.
Serve! Serve immediately while warm, or chill in the fridge and enjoy cold. We like to serve ours with an extra splash of non-dairy milk or a dollop of coconut yogurt.

Notes

Storage Instructions: Leftover rice pudding will keep for up to 3 days in an airtight container in the refrigerator in the freezer for up to 3 months. Leftovers reheat best over low heat on the stovetop or in short cooking intervals in the microwave. If it appears less creamy after refrigeration, add an extra splash of milk before reheating to help moisten the rice and make the pudding creamy again.
If prefer, you can replace these spices with 1 3/4 teaspoon of a pre-made pumpkin pie spice blend.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Stove Top

Keywords: fall, pumpkin, cinnamon, breakfast, dessert