Yes, I am very aware that this is the third pumpkin spice recipe in a row (before I already posted Pumpkin Spice Moon Milk and Pumpkin Banana Bread With Pecan Crumble Topping) and I apologize if you don't love pumpkin spice. I, however, am obsessed! Nothing screams fall and comfort like pumpkin spice to me. Sadly, here in the Bay Area it feels like summer has finally arrived and with temperatures over 30°C/86°F, a lot of these warming foods are a little out of place. And yet, I can't resist.... :-)
So here we go. This creamy rice pudding is my favorite afternoon comfort food when it's cold and rainy outside. You just use leftover brown rice and it's quick to whip up.
Preparation time: 15 minutes
Makes 1 big or 2 small servings:
1 cup leftover brown rice
1 cup coconut milk (coconut makes it super creamy but you can use other plant-based milks)
1/2 cup pumpkin puree (I always have some ready to go in the fridge during this season for oatmeals, the pumpkin banana bread, and other yummy recipes, but you can skip this or used canned puree)
2 Tbsp maple syrup
1/2 tsp ground cinnamon
1/2 tsp ground ginger
pinches each of ground cloves, nutmeg, allspice, and sea salt
Optional toppings: coconut sugar, cinnamon, berries, chopped apples, raisins, etc.
Place all ingredients in a small pot and heat gently over medium-high heat for about 10 minutes until the rice is creamy.
You can serve the creamy rice as is or sprinkle with a topping of your choice.