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Brown Rice Pumpkin Date Pudding | Letty's Kitchen
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5 from 2 votes

Pumpkin Date Rice Pudding with Brown Rice

Comfort food you can feel good about--and takes less than 40 minutes using a pressure cooker!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Pressure Cooker, Vegetarian
Keyword: gluten free dessert, pumpkin, rice pudding, sugar free
Servings: 6 servings
Calories: 299kcal

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

  • 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.

Nutrition

Serving: 3g | Calories: 299kcal | Carbohydrates: 61g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 115mg | Potassium: 485mg | Fiber: 4g | Sugar: 29g | Vitamin A: 6837IU | Vitamin C: 10mg | Calcium: 232mg | Iron: 2mg