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Pumpkin Date Rice Pudding (Instant Pot Pressure Cooker)

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!

Pumpkin Date Rice Pudding

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!

Pressure cook the brown rice with chopped dates and your choice of milk. (Rich cashew milk is a good choice.) When the rice is tender and cooked, stir in the maple syrup, pumpkin puree, and classic pumpkin pie spices. Pumpkin Date Rice Pudding in jar with spoon

Serve pumpkin date brown rice pudding warm, or room temperature, or chilled, with a dollop of cream. Keep it dairy-free and vegan using coconut whipped cream, either purchased or homemade. Finish with a sprinkle of pumpkin spice.

Just so you know, some of the links here are 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!!

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.
  • 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.


This recipe first appeared on Pressure Cooking Today where I’m a contributor.

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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!!

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. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be delighted!

Nutrition Facts
Pumpkin Date Rice Pudding with Brown Rice
Amount Per Serving (3 g)
Calories 299 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 115mg5%
Potassium 485mg14%
Carbohydrates 61g20%
Fiber 4g17%
Sugar 29g32%
Protein 7g14%
Vitamin A 6837IU137%
Vitamin C 10mg12%
Calcium 232mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

4 comments

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

    • Natalie,
      Thank you! I know you will love this brown rice pudding! Reply · 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! Reply · 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! Reply · 12 December, 2016

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