Starring whole grain brown rice, pumpkin pie spices and real pumpkin, this creamy pumpkin dessert is naturally sweetened with dates and maple syrup. Pumpkin date rice pudding—comfort food that you can feel good about. Make it fast and easy in your Instant Pot Pressure Cooker!
With its welcoming nutlike flavor and a chewy high-fiber bite, brown rice takes more time to cook than white rice. A pressure cooker really speeds up the cooking time and results in a creamy tender brown rice pudding with luscious fall flavors.
Click here to Pin Pumpkin Date Rice Pudding!
It’s easy to make pumpkin brown rice pudding:
- First:
Pressure cook the brown rice with chopped dates and your choice of milk. (Rich cashew or oat milk are good choices.)
- Then:
When the rice is tender-cooked, stir in the maple syrup, pumpkin puree, and classic pumpkin pie spices.
- Serve:
Serve pumpkin date brown rice pudding warm, or room temperature, or chilled, with a dollop of cream, either dairy or non-dairy. Sprinkle with a sprinkle with a pinch of pumpkin spice.
The rice pudding is gluten free and vegan. For a vegan cream, use coconut whipped cream, either purchased or homemade. Finish with a sprinkle of pumpkin spice.
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Pumpkin Date Brown Rice Pudding details:
- Short grain brown rice is the best brown rice pudding. For the very softest brown rice kernel, soak the rice in boiling water first, at least 10 minutes, and up to three hours.
- 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.)
- You can cook brown rice pudding stovetop as well, but it takes a lot longer.
- Lundberg short grain brown rice comes in 2# bags, and you can find it in well-stocked US supermarkets. Or order it online at Amazon. (Affiliate link.)
More creamy comfort desserts:
- If you like classic home desserts, check out this dark chocolate tapioca pudding, a riff on my Dad’s favorite pudding.
- For a creamy white rice pudding, try Barbara’s best pressure cooker rice pudding, made with white Arborio rice.
This recipe first appeared on Pressure Cooking Today where I’m a contributor.
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Pumpkin Date Rice Pudding with Brown Rice
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
- ⅛ teaspoon sea salt
- 1 stick cinnamon
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice mix
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- 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.
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.
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
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