Brown Rice Pumpkin Date Pudding

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.

Brown Rice Pumpkin Date Pudding | Letty's Kitchen

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.
JUMP DIRECTLY TO RECIPE
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.

Brown Rice Pumpkin Date Pudding | Letty's Kitchen

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.


Wishing you a fabulous delicious holiday week! What are you most thankful for today?

Thanks for reading. Get the latest recipe posts by email—subscribe here.

Are you following me on Facebook?
I just might be addicted to Instagram!
Check out recipes I Saved on Pinterest this week.
PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Brown Rice Pumpkin Date Pudding | Letty's Kitchen
Print
Brown Rice Pumpkin Date Pudding
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Comfort food you can feel good about--and takes less than 40 minutes using a pressure cooker!
Course: Dessert
Cuisine: Pressure Cooker, Vegetarian
Servings: 6 servings
Author: Letty | Letty's Kitchen
Ingredients
  • 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 sea salt
  • 1 stick cinnamon
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin spice mix
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. Cover the rice with boiling water and let sit for at least 10 minutes, up to 3 hours. (see note) Rinse and drain.
  2. Bring the milk and water to a boil in a pressure cooker pot. (See notes for stovetop cooking.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe Notes
  • 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.

4 comments

  • This sounds absolute marvelous Letty, I cannot wait to try it! Love these ingredients 🙂 21 November, 2016

    • Natalie,
      Thank you! I know you will love this brown rice pudding! 22 November, 2016

  • MJ Gabel

    Thanks for the recipe Letty. Today I tossed some chopped pecans on top of my rice pudding and made it my breakfast. Tonight, dessert?!
    With the help of your blog I’m really enjoying using my multi-cooker.
    Keep the recipes coming! 12 December, 2016

    • Thank you MJ! As I was testing the recipe I enjoyed more than one of these puddings for breakfast!
      Watch for a Pressure cooker Lentil Beer Soup this coming Sunday! 12 December, 2016