Healthy Dessert Brown Rice and Pumpkin Pudding

Today we’re going to make a dessert that I love very much, Wholemeal Rice and Pumpkin Pudding that’s super easy to make. Take paper and pen to write down all the ingredients and follow the preparation method.

How to make Brown Rice and Pumpkin Pudding

Brown Rice and Pumpkin Pudding is a delicious dessert that you’ll love the taste of. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.

Ingredients

3 cups low-fat milk (2 percent)
1 cup canned pumpkin puree
2/3 cup pure maple syrup
1 teaspoon vanilla extract
2 cups water
1 cup short-grain brown rice
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Splash of heavy cream or milk, or whipped cream, for serving (optional)

Directions

First, bring the water to the boil in a sturdy, ovenproof pot, such as a Dutch oven, over medium-high heat. Then we’ll add the rice, reduce the heat to low, cover and cook for 40 to 45 minutes until the rice reaches an al dente texture.

Next, we’ll preheat the oven to 375 degrees.

Then, using the same pan, add the milk, maple syrup, pumpkin, vanilla extract, ginger, cinnamon, nutmeg and salt to the rice, stirring well to mix.

Then cover the pan and transfer it to the oven; bake for about 45 to 50 minutes, or until the liquid has reduced by about a third and the pudding looks frothy, bubbly and slightly pasty. Then uncover the pan and stir well; the rice will continue to absorb the liquid.

Finally, transfer the pudding to a large bowl or divide it into individual bowls (the pudding will thicken as it cools). Now cover and refrigerate for at least 8 hours, but you can keep it for up to 4 days.

Finally, when serving, add a little cream or milk, or top it with a little whipped cream, if you like, and finish with a sprinkle of cinnamon.