Pumpkin, Coconut Milk, Raisins, And Rice Meld Deliciously In This Vegan Holiday Recipe. Serve It As An Extra Special Breakfast Or Present It As A Seasonal Vegan Dessert.

Pumpkin, coconut milk, raisins, and rice meld deliciously in this vegan holiday recipe. Serve it as an extra special breakfast or present it as a seasonal vegan dessert.
Pumpkin, coconut milk, raisins, and rice meld deliciously in this vegan holiday recipe. Serve it as an extra special breakfast or present it as a seasonal vegan dessert.

Pumpkin Rice Pudding

Serves 6 to 8

Ingredients:

  • 2/3 cup water

  • 1/3 cup uncooked long grain rice

  • Egg replacer equivalent for 3 eggs

  • 1 cup coconut milk

  • 2/3 cup pure pumpkin puree

  • 1/3 cup packed brown sugar

  • 1 tablespoon finely grated lemon zest

  • 1 teaspoon pumpkin pie spice

  • 1 teaspoon pure vanilla extract

  • Generous pinch of salt

  • 3/4 cup raisins

  • 1 apple, cored, diced

  • 1/2 cup coarsely chopped walnuts, toasted

  • 2 tablespoons pure maple syrup


Directions:

  1. Preheat oven to 325 degrees F. and grease an 8-inch baking dish.

  2. In a medium saucepan, stir together water and rice and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

  3. Meanwhile, in a large bowl, whisk together egg replacer, coconut milk, pumpkin, brown sugar, lemon zest, pumpkin pie spice, vanilla, and salt.

  4. Stir rice and raisins into coconut milk mixture. Transfer to prepared baking dish.

  5. Set baking dish in a larger baking pan and pour boiling water into the larger baking pan until it comes halfway up the sides of the baking dish containing rice mixture.

  6. Bake for 45 to 55 minutes or until rice is set and lightly browned. Cool slightly on a wire rack. Serve warm.


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Comments

Comments on "Pumpkin Rice Pudding"

Deb November 22, 2013 | 5:50 PM

The recipe does not describe what to do with the apple, walnuts or maple syrup.

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