Tuesday, September 29, 2009

Pumpkin Pie Spice Rice Pudding - Kim's Welcoming Kitchen

Pumpkin Pie Spice Rice Pudding - Kim's Welcoming Kitchen

Rice puddings are a perfect Welcoming Kitchen food. They are naturally gluten-free and are easily made vegan and free of allergens. This Pumpkin Pie Spice Rice Pudding fills your kitchen with the smell of autumn pie and your belly with sweet, warm yumminess!

Pumpkin Pie Spice Rice Pudding

Serves 6

4 cups rice milk
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ground ginger
2/3 cup packed dark brown sugar
1 cup arborio rice
1 apple, peeled and chopped

Preheat oven to 325.
In a medium saucepan, combine rice milk, salt, spices and brown sugar.
Bring to a boil.
In a covered casserole, combine hot liquid and rice. Stir to combine.
Cover and bake for one hour.
Mix apples into rice pudding.
Let pudding sit for a couple of minutes until it thickens slightly.
Stir before serving.

You can use dried, sweetened cranberries, dried cherries or other fruit in place of the apples. The pudding is also creamy and sweet without the fruit.

Happy Cooking!


My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.



  1. I tasted this yesterday and it was amazing. I've always said I didn't like rice pudding, but I tried it anyway. I am SO glad I did!

  2. Will be making this over the weekend.Thank you for the recipe

  3. How can I use brown rice in this recipe?

  4. Though I haven't tried it, I think you could substitute short-grain brown rice for the arborio. It won't be as creamy, but it should still have that lovely flavor (and more fiber and nutrients to boot!). If you try it please leave us a comment letting us know how it goes.