Description
This comforting autumn dessert combines the creamy texture of Arborio rice with the earthy sweetness of pumpkin. By utilizing dairy-free almond or soy milk and aromatic spices like cinnamon and nutmeg, this wholesome recipe delivers a luxurious, dairy-free experience perfect for the holiday season. It is a hearty and satisfying treat that transforms simple, accessible pantry ingredients into a warm, sophisticated bowl of goodness, ideal for cozy mornings or a warming weeknight dessert.
Ingredients
1 cup Arborio rice
2 quarts water
4 cups unsweetened almond or soy milk
1 whole vanilla bean, scraped
15 oz pure pumpkin puree
0.5 cup raisins (optional)
0.5 cup sugar
1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground nutmeg
1 pinch salt
Instructions
Bring 2 quarts of water to a boil in a large saucepan.
Add Arborio rice and simmer uncovered for 7 minutes.
Drain the rice thoroughly through a fine-mesh strainer.
In the same saucepan, bring almond or soy milk to a boil.
Add the drained rice, scraped vanilla bean, and a pinch of salt to the milk.
Reduce heat to medium-low and simmer, stirring frequently, for 15 to 18 minutes until rice is tender.
Remove from heat, discard the vanilla bean, and stir in the sugar.
Fold in the pumpkin puree, cinnamon, ginger, and nutmeg until well combined.
Stir in the raisins if desired and serve warm.
Notes
Ensure you use pure canned pumpkin puree rather than pumpkin pie filling. For a richer flavor, toast the spices briefly in the saucepan before adding the pumpkin. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 60
- Category: Baking
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 18g
- Sodium: 85mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg