Pumpkin Rice Pudding Recipe with Coconut Milk

Ingredients

• 190 g (1 cup)Arborio rice
• 720 ml (3 cups)whole milk
• 2cinnamon sticks
• ¼ teaspoonsea salt
• 80 ml (⅓ cup)maple syrup
• 300 ml (1¼ cups)evaporated milk
• 240 ml (1 cup)coconut cream or coconut milk
• 125 ml + 15 ml (½ cup + 1 tablespoon)tinned pumpkin purée
• ½ teaspoonvanilla paste
• ¼ teaspoonground cardamom
• 30 g (⅓ cup)unsweetened coconut flakes
• ½ teaspoonpumpkin pie spice
• 75 g (½ cup)raisins
• To tastemaple syrup, for drizzling

Instructions

1. 1

   Combine ingredients

   Put the rice, whole milk, sea salt and cinnamon sticks in a medium saucepan. Bring to the boil over medium-high heat, stirring often to stop the rice sticking and the milk boiling over, then lower the heat to medium-low.

2. 2

   Cook the rice

   Cook for 25–30 minutes, stirring throughout to prevent the rice sticking to the pan, until it is soft.

3. 3

   Add the flavourings

   Stir in the pumpkin purée, evaporated milk, coconut milk or cream, cardamom, vanilla paste, coconut flakes, raisins and maple syrup.

4. 4

   Thicken the pudding

   Mix well and keep cooking, stirring often, until the rice is fully cooked and the pudding is creamy, soft and slightly thicker. Add more milk if needed, and stop cooking while some liquid remains, as the pudding will thicken further as it cools.

5. 5

   Serve the pudding

   Spoon the pumpkin rice pudding into small bowls, sprinkle with cinnamon and drizzle with maple syrup.

What is pumpkin rice pudding?

Rice pudding is a familiar comfort food in many cuisines, made by gently cooking rice in milk until it turns soft and creamy. This version folds in pumpkin purée, maple syrup, coconut and raisins for a seasonal, warmly spiced variation.

Arborio rice releases starch as it cooks, helping the pudding thicken without needing a separate thickener. The mix of dairy and coconut gives it a rich texture, while pumpkin pie spice and cardamom bring aromatic warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 283 calories, 5g protein, 43g carbs, 11g fat.

The rice and maple syrup provide most of the carbohydrates, while the whole milk, evaporated milk and coconut contribute much of the fat; the dairy also supplies some protein. Serve a bowl with fresh fruit or another protein-rich side to make a more balanced meal.

Choosing the ingredients

Rice: Arborio is a good fit because its starch helps create a creamy pudding. Keep stirring as it cooks so the grains do not catch on the bottom of the pan.

Coconut: Coconut milk makes the pudding creamy, while coconut cream gives it a richer finish. Either works here; choose according to how pronounced and rich you want the coconut flavour.

Pumpkin: Use plain canned pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. The purée adds flavour and colour without taking over the rice.

Keep the rice moving

At the start, stir frequently as the milk comes to the boil; milk can rise quickly and spill over. Once the heat is lowered, continue stirring through the cooking so the rice does not stick or scorch.

Use a saucepan with enough room for the milk to bubble gently. A steady, moderate simmer is easier to manage than a rolling boil.

Get the creamy texture right

Doneness: The rice should be soft all the way through, and the mixture should look creamy rather than watery. If the grains are still firm, continue cooking and stir often.

Finish: Take the pudding off the heat while it still looks a little loose. It thickens as it cools, and a splash of milk can loosen it if it becomes too thick.

Timing and serving

The first stage takes 25–30 minutes, followed by cooking with the pumpkin and other additions until the rice is fully tender and the pudding has thickened. The exact finishing time depends on how quickly the rice reaches that texture.

Serve in small bowls with a sprinkle of cinnamon and a maple syrup drizzle. It works as breakfast or dessert, and can be enjoyed warm or chilled.

Make it your own

Sweetness: Maple syrup sweetens the pudding and also provides the finishing drizzle. Taste before serving and adjust the drizzle to suit.

Spice: Cardamom and pumpkin pie spice add warmth alongside the cinnamon sticks. Keep the listed amounts for a gently spiced result, or use a little less if you prefer the pumpkin flavour to stand out.

Recipe notes & tips

• Stir frequently while bringing the milk to the boil to help prevent it from boiling over.
• Scrape the bottom of the saucepan as you stir so rice does not stick.
• Use plain pumpkin purée rather than sweetened pumpkin pie filling.
• Stop cooking while the pudding still has some liquid, since it thickens as it cools.
• Add a little milk when reheating if the chilled pudding has become too thick.

Variations

• Extra coconut: Add a little more coconut flakes for a stronger coconut finish.
• Less sweet: Reduce the maple syrup and add more to taste when serving.
• Warm spice: Adjust the cardamom or pumpkin pie spice to suit your preference.
• Creamier bowl: Choose coconut cream instead of coconut milk.
• Chilled pudding: Refrigerate the cooked pudding and serve it cold with the maple drizzle.

Common mistakes to avoid

• Boiling too vigorously: Lower the heat after the first boil so the milk does not bubble over.
• Leaving it unstirred: Stir throughout cooking to keep rice from catching on the pan.
• Cooking until dry: Stop while liquid remains because the pudding thickens as it cools.
• Using pie filling: Choose plain pumpkin purée so the sweetness and spice stay balanced.
• Serving it too thick: Stir in a little milk to loosen the pudding before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently on the hob or in the microwave, stirring in a splash of milk if needed; it can also be served chilled.

Frequently asked questions