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Vegan Pumpkin Rice Pudding

This creamy, dreamy recipe for vegan pumpkin spice rice pudding is made in your electric pressure cooker! Featuring tender golden rice, pumpkin puree, almond milk, maple syrup, vanilla and pumpkin pie spice, this rice pudding recipe has all of your favorite fall flavors!

Course Dessert
Cuisine American
Keyword pumpkin pie rice pudding, rice pudding, vegan rice pudding
Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 4 hours 30 minutes
Servings 6 servings
Author Delish D'Lites

Ingredients

  • 1 cup Ralston Family Farms™ Golden Rice
  • 2 cups almond milk divided
  • 1½ cups water
  • ½ tsp kosher salt
  • 1 cinnamon stick
  • 1 tsp pumpkin pie spice
  • ½ cup maple syrup adjust to your preferred sweetness
  • 1 cup cooked plain canned pumpkin not pumpkin pie filling
  • dried fruit or nuts, for garnish optional

Instructions

  1. Add the rice, 1½ cups of water, 1½ cups of almond milk, cinnamon stick and salt into the pressure cooker insert. Stir and place the lid on the pressure cooker. Set the pressure cooker on manual/high pressure for 25 minutes. Make sure the vent is sealed. After the rice is done cooking, switch the vent to "VENTING" and do a natural pressure release.

  2. Once it’s safe to unlock your pressure cooker, remove the lid and stir the rice. Stir in ½ cup of almond milk, canned pumpkin puree, maple syrup, & pumpkin pie spice.

  3. Serve warm or cold with a sprinkle of pumpkin pie spice and your favorite toppings. I love dried cranberries!

  4. To cool, scoop the rice pudding into serving dishes and cover with plastic wrap. Cool in the refrigerator for 4 hours minimum to allow the rice pudding to cool. Consume within 3 days.