Brown rice pumpkin date pudding—this is comfort food that you can feel good about. Starring pumpkin pie spices and real pumpkin, it’s naturally sweetened with dates and maple syrup, and to boot, it’s made with whole grain brown rice. This recipe first appeared on Pressure Cooking Today where I’m a contributor.
With welcoming nutlike flavor and a chewy high-fiber bite, nutritious brown rice takes more time to cook than white rice, which has the bran and germ removed. A pressure cooker really speeds up the cooking time for creamy tender brown rice pumpkin date pudding, so that’s how we roll in this kitchen. You can cook brown rice pudding stovetop as well, but it takes a lot longer.
Just as a shorter grain white rice produces the best white rice pudding, a short grain brown rice makes the best brown rice pudding. To end up with the very softest brown rice kernel, you want to soak the rice in boiling water first, at least 10 minutes, and up to three hours.
In this recipe, the healthier brown rice cooks with your choice of milk and chopped dates. When the rice is tender and cooked, stir in the maple syrup, pumpkin puree, and classic pumpkin pie spices.
Serve your brown rice pumpkin date pudding with a dollop of cream and a sprinkle of pumpkin spice. Warm, room temperature, or chilled, here’s a winning dessert, especially this pumpkin-y time of year.
Brown Rice Pumpkin Date Pudding details:
- Keep it dairy-free and vegan—top with coconut whipped cream, purchased or homemade.
- For all the pumpkin treats you make this season, use my easy homemade pumpkin spice mix. (Hint: A small jar of this mix makes a sweet hostess gift.)
- Are you new to pressure cooking? You might enjoy this pressure cooking video course from Craftsy.
- In testing this recipe, I tried 3 varieties of brown rice, and each lent a different chewiness to the pudding. I thought Lundberg’s Golden Rose medium grain gave the best texture, with their short grain brown rice coming in second. ***Lundberg Golden Rose brown rice is only sold in 25# bags—and I found it in Whole Foods’ bulk bins. But Lundberg short grain brown rice comes in 2# bags, and you can find it in well-stocked US supermarkets.
- If you like classic home desserts, check out this riff on my Dad’s favorite tapioca pudding.
- For a wonderfully creamy white rice pudding, try Barbara’s best pressure cooker rice pudding, made with white Arborio rice.
Wishing you a fabulous delicious holiday week! What are you most thankful for today?
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Comfort food you can feel good about--and takes less than 40 minutes using a pressure cooker!
- 1 cup short or medium grain brown rice
- 3 cups dairy-free milk (I used cashew milk)
- ½ cup water
- ½ cup pitted dates, cut in small pieces
- 1/8 teaspoon salt
- 1 stick cinnamon
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice mix
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- Cover the rice with boiling water and let sit for at least 10 minutes, up to 3 hours. (see note) Rinse and drain.
- Bring the milk and water to a boil in a pressure cooker pot. (See notes for stovetop cooking.)
- Add the soaked rice, dates, cinnamon stick, and salt. Lock the lid in place and bring to high pressure for 20 minutes. Use a natural pressure release.
- When the pressure has released, stir in the pumpkin puree, maple syrup, and pumpkin spice mix. Cook, stirring constantly for 3 to 5 minutes. Remove from the heat and stir in the vanilla. Discard the cinnamon stick.
- Transfer to a bowl and cover the surface with plastic wrap, so it touches the hot pudding, to prevent a skin from forming, and so the steam from the hot pudding doesn’t condense and create water on the surface. Let cool about 30 minutes. The pudding will thicken as it cools.
- Spoon into serving cups. Serve warm, or cold, with fresh whipped cream. Keep it vegan by topping with coconut cashew whipped cream. Sprinkle with pumpkin spice mix.
- Soaking the rice softens the rice for a pleasant chewy pudding.
- For stove-top cooking without pressure cooker: Use 6 cups milk and 1 cup water. Cover and simmer gently with dates and cinnamon stick, stirring occasionally, for about 1 1/2 hours, until the rice is tender. Add pumpkin, maple syrup, and spices as for pressure cooked pudding.