Pumpkin Chocolate Rice Pudding

Pumpkin Chocolate Rice Pudding

Ingredients:

1 1/2 cups rice (I used Rice Select Royal Blend)

1 can coconut milk

4 cups almond milk

1/2 cup brown sugar

1/3 cup maple syrup

1 tablespoon vanilla extract

pinch salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger powder

1 cup to 1 can pumpkin puree

1/3 cup chocolate chips

Method:

*Whisk coconut milk, 3 cups almond milk, brown sugar, maple syrup, salt, cinnamon, nutmeg, and ginger powder. Add to medium size sauce pot. Add rice. Bring to a boil. Reduce to low. Cook until tender, stirring periodically (~45 min -1 hour).

*In a separate bowl, whisk remaining 1 cup milk, vanilla extract, and pumpkin puree. Add pumpkin mixture to the tender rice mixture. Stir. Cook ~45 min to 1 hour on medium low just until pudding thickens. Fold in chocolate chips until melted. Serve warm or cold with whipped cream. (I also candied some pumpkin seeds in brown sugar for garnish). Enjoy!!! 

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