Pumpkin Rice Pudding
One of my favorite comfort foods from my childhood is atole de arroz or rice pudding. My mother would make it when the weather would start getting cooler. We’d have nice warm belly after eating rice pudding. Completely delicious! I have made atole a few times and unfortunately neither of the boys like it. I think it’s a texture issue with them.. either way I love it, but so it doesn’t get made often. But I’m excited to share with you all.
I decided to add a little pumpkin to the recipe to really give it a fall feel.
That little cinnamon stick does wonders to the flavor during the boiling process.
- 1 cup of long grain rice
- 1.5 cups of pumpkin puree
- 1 cup of Almond milk original or sweetened *if you use sweetened it will be sweeter.
- 2 tablespoons of agave nectar
- 4 sticks of cinnamon
- 2 cups water to boil rice
- Sprinkle cinnamon powder for garnish.
- Boil rice in water and throw in cinnamon sticks.
- Let rice begin to swell and watch water level so rice doesn’t burn.
- Once rice is cooked fold in milk, pumpkin puree and agave nectar until completely combined.
- Simmer for a few minutes so flavors blend.
- Taste for sweetness you can add more nectar if not sweet enough for your liking.
- Sprinkle cinnamon powder on top for garnish, add sticks of cinnamon to make pretty and serve.
This is definitely one of my favorite recipes from childhood. I hope that you try it out! If you want to make the original rice pudding, omit the pumpkin. It’s like oatmeal but creamier.