Pumpkin Rice Pudding

Pumpkin Rice Pudding is a velvety and comforting vegan dish that blends the rich flavors of pumpkin with the creamy texture of rice. Perfect for brunch, it's subtly sweetened and spiced, making it a delightful start to your day.

Ingredients

• short-grain rice - 100 grams
• pumpkin puree - 200 grams
• coconut milk - 250 ml
• maple syrup - 2 tablespoons
• ground cinnamon - 1 teaspoon
• ground ginger - 1/2 teaspoon
• vanilla extract - 1 teaspoon
• salt - 1/4 teaspoon
• chopped walnuts - 30 grams
• pumpkin seeds - 15 grams

Steps

1. Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, and pumpkin puree. Stir to combine.
3. Add the maple syrup, ground cinnamon, ground ginger, vanilla extract, and salt into the saucepan. Mix well.
4. Bring the mixture to a boil over medium heat, then reduce to a simmer.
5. Cover the saucepan and cook for about 20 minutes, stirring occasionally, until the rice is tender and the pudding has thickened.
6. Once cooked, remove from heat and let it sit, covered, for an additional 5 minutes.
7. Serve warm, topped with chopped walnuts and pumpkin seeds.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.25 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in vitamin A from pumpkin, supporting eye health.

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