Pumpkin Rice Pudding

Pumpkin, coconut milk, raisins, and rice meld deliciously in this vegan holiday recipe. Serve it as an extra special breakfast or present it as a seasonal vegan dessert.
Pumpkin, coconut milk, raisins, and rice meld deliciously in this vegan holiday recipe. Serve it as an extra special breakfast or present it as a seasonal vegan dessert.

Pumpkin Rice Pudding

Serves 6 to 8

Ingredients:

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• 2/3 cup water

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• 1/3 cup uncooked long grain rice

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• Egg replacer equivalent for 3 eggs

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• 1 cup coconut milk

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• 2/3 cup pure pumpkin puree

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• 1/3 cup packed brown sugar

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• 1 tablespoon finely grated lemon zest

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• 1 teaspoon pumpkin pie spice

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• 1 teaspoon pure vanilla extract

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• Generous pinch of salt

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• 3/4 cup raisins

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• 1 apple, cored, diced

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• 1/2 cup coarsely chopped walnuts, toasted

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• 2 tablespoons pure maple syrup

Directions:

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1. Preheat oven to 325 degrees F. and grease an 8-inch baking dish.

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2. In a medium saucepan, stir together water and rice and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

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3. Meanwhile, in a large bowl, whisk together egg replacer, coconut milk, pumpkin, brown sugar, lemon zest, pumpkin pie spice, vanilla, and salt.

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4. Stir rice and raisins into coconut milk mixture. Transfer to prepared baking dish.

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5. Set baking dish in a larger baking pan and pour boiling water into the larger baking pan until it comes halfway up the sides of the baking dish containing rice mixture.

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6. Bake for 45 to 55 minutes or until rice is set and lightly browned. Cool slightly on a wire rack. Serve warm.

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