Pumpkin Rice Pudding Recipe with Coconut Milk

You will LOVE this Pumpkin Rice Pudding Recipe with coconut milk & Vermont Maple Syrup. Fall-flavored breakfast or dessert with pumpkin puree, evaporated milk, pumpkin pie spice, cinnamon, coconut flakes, and raisins. It's a Gluten-Free recipe.

📝 Ingredients

• 1 cup Arborio rice
• 3 cups whole milk
• 2 cinnamon sticks
• 1/4 teaspoon sea salt
• 1/3 cup maple syrup
• 1-1/4 cup evaporated milk
• 1 cup coconut cream or coconut milk
• 1/2 cup + 1 Tablespoon of canned pumpkin puree
• 1/2 teaspoon vanilla paste
• 1/4 teaspoon cardamom
• 1/3 cup unsweetened coconut flakes
• 1/2 teaspoon Pumpkin pie spice
• 1/2 cup raisins
• Serving drizzle of maple syrup

👨‍🍳 Instructions

1. 1Combine: In a medium saucepan, combine the rice, milk, sea salt and two sticks of cinnamon. Bring to a boil over medium-high heat, stirring often to prevent the rice from sticking and the milk from boiling over. Then, reduce the heat to medium-low.
2. 2Cook: for 25-30 minutes or the rice is soft. Stir throughout the process to prevent the rice from sticking to the pan.
3. 3Add: the pumpkin puree, evaporated milk, coconut milk, cardamom, vanilla paste, coconut flakes, raisins, and maple syrup.
4. 4Mix: well and continue cooking, stirring often. Cook until the rice is cooked completely and rice pudding gets creamy, soft, and a bit thicker. Add more milk if necessary. Remember after the rice pudding gets cold, it will thicken more. I recommend to stop cooking before all the liquid is gone.
5. 5To Serve: Place the Pumpkin Rice Pudding in a small bowl, sprinkle cinnamon and pour on some maple syrup.