No one was more happy to smell the scent of cinnamon wafting up from a steaming sauce pan than my oldest brother. Peering over my mom’s shoulder he would stop for a moment to watch the rice dance about in the bubbling milk.

For us it was milk rice and it was dinner.

I liked it but my brother LOVED it. So the other day when I decided to make milk rice for my boys I couldn’t help but think of him.

The leftovers were brought to his house but by the time he returned home from his job that carries him all over the country, all that remained of the dish was the vivid description given to him by his wife.

He called the next day for the recipe.

It’s the time of year where I try and sneak pumpkin into many dishes and this rice pudding is no different. The addition of this brilliant seasonal vegetable also helps to justify my habit of eating pudding as a meal. That and the fact that I’ve used brown rice here – oh and isn’t cinnamon really good for you as well? I mean really, it’s practically health food.

I like mine served slightly warm with a cool dollop of whipped cream and a very fine dusting of cinnamon on top.

The brown rice creates a welcoming nutty texture and flavor. The milk morphs into a custard-like sauce as much of it evaporates into the gentle steam that carries with it the inviting scent of spice.  And before you know it the bowl is empty but feel free to have seconds as it is health food after all.


For my brother, Chris

Pumpkin Rice Pudding (or in my family – Milk Rice)

1 cup brown rice
2 1/4 c water
3 cups milk
1/2 teaspoon salt – vanilla salt is wonderful here
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup pumpkin
1 teaspoon vanilla

Combine the rice and water. Bring to a boil then reduce the heat and simmer covered for 20 minutes.
Add the milk, brown sugar, salt and spices to the rice. Bring back to a boil then turn the heat to low and simmer uncovered for 20 minutes. Add pumpkin and vanilla. Cook on low for 10 minutes. Remove from the heat and let sit 15 for minutes. Serve warm with lightly whipped cream.
Can also be served cold for breakfast.*

*Hey, if my family had it for dinner then I say feel free to eat it for breakfast. Go ahead. You have my permission.


48 Responses to “Pumpkin Rice Pudding”

  1. kristel wyman

    could you not have posted this *before* i went to the grocery store, rather than minutes after i returned from the store???


  2. Joanne

    I like to tell myself very similar stories about things that involve pumpkin. Like today when i had two pumpkin blondies. I told myself that at least i was getting two servings of veggies! Can’t argue with logic like that.

    I adore rice pudding and this pumpkin infused version sounds absolutely glorious! Need to make it.

  3. Kocinera

    Gorgeous! Rice pudding is such a great treat for the cooler weather! I love the pumpkin and cinnamon in this version. It looks so creamy and delicious!

  4. nina

    A very clever idea to use brown rice, it not only makes it healthy, but the nutty flavor must have worked so well with the pumpkin!

  5. Chris Baron

    Thanks for thinking of me, sister. I remember days strung together where the only thing that I ate was milk rice – those were the days.

  6. Optimista

    Same question as “A Plum” – would canned pumpkin be all right? If so, would you use pumpkin pie filling, or just plain old canned pumpkin?

    • Ashley Rodriguez

      Optimista – canned pumpkin is perfectly fine. You can used canned pumpkin pie filling but then you would just need to adjust the spices accordingly since pie filling already contains the spices.

  7. pinky black

    great idea of infusing pumpkin with rice pudding. but instead of brown rice can we substitute black rice instead? black rice when cooked turns purplish in color. wouldn’t it bring great color for the rice pudding?

  8. joudie's Mood Food

    So ive just started a diet and NOW this recipe has me totally falling off the wagon! Thanks! Cant wait to put on some more weight now! All in the name of trying recipes! Lovely!

  9. a tasteful garden

    This looks absolutely incredible! I have plenty of yummy pie pumpkins from the garden looking for a good recipe.

    btw… I found your through your Twix recipe… yes!

  10. Cindy Rodriguez

    It was heavenly! I love the texture of the brown rice in it, and of course, the wonderful pumpkin spice flavor and whipped cream! Thank you for sharing it with us.

  11. caryn bostrom

    oh wow. i just ate a hearty bowlful. thank you for sharing this recipe! i agree with fresh365 that it is perfect for thanksgiving. it will definitely be on our menu. btw: if anyone out there is gluten free/casein free as my house is, then you’ll be happy to know that this recipe works very well with coconut milk (sodelicious unsweetened). i also substituted honey for the brown sugar. and now i’m going back to the kitchen for seconds! hope there’s some left for breakfast tomorrow.

  12. Brenda

    Yummo! I love rice pudding! This looks divine. I’ll have to make it for myself as my husband does not like rice pudding. What a weirdo right?

    • Ashley Rodriguez

      Han – I’d say no longer than a week in the fridge. The texture changes a bit after each day. My favorite is to let it sit overnight – if you can resist. 🙂

  13. Hannah

    I had my wisdom teeth removed yesterday so for breakfast I made this but had to purée it in the food processor. It was perfect! It was heaven compared to broth and jello, no lie.

  14. Raelyn2005

    Pumpkin Rice Pudding,
    Thank You, I been trying to make a rice pudding with brown rice now for about 3mo. And I couldn’t get it right.
    So I was giving a try on line and I found pumpkin rice pudding with brown rice.And it’s just right for my Thanksgiving Dinner.
    I just made up some to see how it was and it’s grate I love it. And it will be on my table for Thanksgiving .Thank You so
    Much you made my day. 🙂

  15. Chef Chaim Reisner

    Wonderfull receipe, I make one just like this but adding eggs and butter. What makes it kosher is the watched kosher milk and butter known as Cholov Yisroel. I can’t wait to try yours.

  16. Kathy Day

    I made this with almond milk (one of my kids is lactose intolerant) and added sliced almonds on top. It was delicious that way too. Adding whipped egg whites (I added three) to the pudding before the second heating period adds protein without adding much in the way of calories (45 to the entire recipe.) It does lighten the texture, however, kind of like “floating island” pudding. Almond milk significantly reduces the calories, without giving up the calcium in this nutritious recipe.

  17. Amy

    Love this recipe!! FYI, I used flaxmilk instead of regular milk– worked perfectly. I also doubled the amount of pumpkin in there because when I tasted it prior to, it was more like regular rice pudding; adding the extra half cup really gave it a pumpkin flavor 🙂


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