Print
Ingredients
Scale
- ½ cup (95g) long-grain brown rice (Basmati or Jasmine)
- 2 (13.5-ounce) cans coconut milk
- ½ vanilla bean
- 1 cinnamon stick
- 1 whole clove
- 1 (⅛-inch thick) slice fresh ginger
- 1 2-inch piece of orange zest (removed with a vegetable peeler)
- ¼ teaspoon fine sea salt
- ½ cup (160g) maple syrup
- ¾ cup (178g) pumpkin puree, canned or homemade
Instructions
- Break down the rice by placing it in a spice grinder or zipper bag and hitting it until broken.
- Combine coconut milk, vanilla bean seeds and pod, spice bundle, ground rice, salt, and maple syrup in a pot.
- Bring to a gentle boil, then reduce heat to low and simmer for 45-50 minutes, stirring occasionally.
- After rice is tender, stir in pumpkin puree and cook for an additional 10 minutes.
- Remove from heat, let cool for 10-20 minutes, stirring occasionally.
Notes
Break the rice adequately for even cooking.
Stir occasionally while cooking to ensure a creamy texture.
Vanilla paste can be used in place of a vanilla bean.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 12
- Saturated Fat: 10
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
- Cholesterol: 0