Pumpkin Rice Pudding | Healthy and Vegan



It’s October, and that only means one thing. Lots of delicious pumpkin recipes. But why stop with the popular vegan pumpkin recipes? I love to make less conventional but equally delicious pumpkin recipes for the holidays. Like this pumpkin rice pudding or this pumpkin granola!



This pumpkin rice pudding is creamy, perfectly sweet, and packed with flavor. The chai tea, cinnamon, and pumpkin flavors are a match made in heaven. It’s truly a delightful little treat! I used almost the same ingredients as my original healthy rice pudding recipe, making a few adjustments for a pumpkin spice version.



This vegan rice pudding is the best comforting treat for the Fall.

If you want to bring something different to the Thanksgiving table or extend the pumpkin spice enjoyment, I suggest you give this easy rice pudding a try! It’s a crowd-pleaser. Plus, your home will smell amazing!





Details:


Yield: 6 servings

Prep time: 0 min

Cooking time: 30 min

Total time: 30 min


Ingredients:


1 cup of brown rice

½ cup raisins

1 cup unsweetened low-fat coconut milk

1 ¾ cup unsweetened almond milk

¼ cup shredded coconut

1 tsp ground cinnamon

1 tsp pumpkin spice

1 tsp vanilla extract

1 tsp orange extract (or orange zest)

5 tbsp brown sugar

1 chai tea bag


Directions:

  1. Rinse the rice under cold water.

  2. To a large pot, add 4 cups of water, rice, and the chai tea bag. Cook covered on medium heat for 15 minutes.

  3. Add ground cinnamon, pumpkin spice, coconut milk, almond milk, vanilla extract, orange extract, raisins, shredded coconut, and sugar. Cook covered for 15 minutes.

  4. Remove the teabag, stir for a few minutes, turn off the heat, and let it sit covered for 10 minutes.

  5. Let it cool for a few minutes before serving. It will thicken as it cools. That’s it! Serve warm with a sprinkle of ground cinnamon.

Notes:


  • Store in airtight containers for up to a week.

  • I like to get most of the sweetness from the raisins, not from the sugar. You’ll notice that I don’t add too much sugar to this recipe, but feel free to add more to your liking.

  • You can substitute the orange extract with orange zest.


Approximate cost:


$4.00. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.



Nutrition:


*Brown rice is highly nutritious, providing the body with a wide array of vitamins, minerals, and antioxidants. It contains more fiber than refined grains like white rice. Choosing fiber-rich whole grains like brown rice may reduce belly fat and help you lose and maintain a healthy weight. Brown rice is packed with fiber, lignans, and magnesium, which all have beneficial effects on heart health and heart disease risk. Also, it does not contain gluten and is a safe and healthy choice for those following gluten-free diets.


*Almond milk is naturally high in vitamin E, a disease-fighting antioxidant. During processing, it’s commonly fortified with calcium and vitamin D. However, it’s not a good source of protein. To reap the most benefits, choose almond milk that is unsweetened, unflavored, and fortified with calcium and vitamin D.


*Coconut milk: About 93% of its calories come from fat, including saturated fats known as medium-chain triglycerides (MCTs). Overall, cholesterol and triglyceride levels improve with coconut intake. In cases where “bad” LDL cholesterol increases, “good” HDL typically increases as well. Coconut milk is full of nutrients like manganese and copper. Including moderate amounts in your diet may boost your heart health.


*Cinnamon is loaded with powerful antioxidants, such as polyphenols. In a study that compared the antioxidant activity of 26 spices, cinnamon was the clear winner. Among many other benefits, cinnamon has anti-inflammatory and antibacterial properties.




Did you try this rice pudding recipe?


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