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Pumpkin Spice Season is Here!

Cinnamon, clove, nutmeg, ginger? What’s not to love about pumpkin spice! These spices are both delicious AND anti-inflammatory! It’s a win-win ✔️✔️

Yesterday I came up with the most delicious pumpkin spice rice pudding recipe. Some people love their rice pudding on the simple side, but not me. Anytime you get me in the kitchen (which is not too often these days, aside from making boring but healthy functional meals), my creative juices start flowing.

For this recipe, I started off by baking the apples along with the walnuts and pumpkin seeds with cinnamon and maple syrup. I then combined all the ingredients together once the rice was cooked.

Rustic Pumpkin Spice Rice Pudding

Ingredients:
1 cup uncooked brown rice
2.5 cups water
1 cup almond milk (or milk of your choice. More or less depending on how you like the end the consistency of the end result.
1 Tbsp. pumpkin spice (or more depending on how much a pumpkin spice freak you are).
1 cup grated sweet potato or pumpkin ( I used sweet potato)
1 Tbsp. maple syrup
1 tsp. vanilla
Pinch of salt

Apple Walnut Mixture
3 apples
1 cup chopped walnuts
1/4 cup pepitas
1/2 cup raisins (or dried cranberries)
1 tsp. of cinnamon
1 Tbsp. of maple syrup
1/4 cup liquid coconut oil or butter

Preheat oven to 350 degrees.
1. Start cooking rice as per instructions.
2. As the rice is cooking, prepare the apples for baking.
3. Slice the apples into bite-sized pieces and add to a bowl with the chopped walnuts and pepitas.
4. In a bowl, mix the coconut oil with 1 teaspoon of cinnamon and 1 tablespoon of maple syrup. Pour mixture over the apples and walnuts, coating well.
5. Spread the apple/walnut mixture evenly onto a parchment paper line baking sheet and bake until the apples are tender (about 20 minutes). Your house will start to smell like there is an apple pie in the oven. Bask in the smell!

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6. When the rice is cooked, add the maple syrup, pumpkin spice, vanilla, salt and grated sweet potato.
7. Bring back to a boil for one minute then turn down the heat to low and lightly simmer for 15 minutes to soften up the sweet potato, adding more almond milk to keep the texture creamy. Stir as needed.
8. Stir in the apple/walnut mixture at the end, adding more milk if necessary.

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