Naturally sweetened with dates and maple syrup, starring full grain brown rice and pumpkin pie spices—this tension cooker pumpkin date brown rice pudding is ease and comfort food that you can sense very good about.

Hello there. I’m Letty from Letty’s Kitchen, the website about seasonal vegetarian cooking and desserts with a more healthy twist. I’m delighted to share this tension cooker recipe with you, particularly due to the fact effortless-to-make healthier desserts are often my objective.

Brown rice, the entire high fiber wholesome grain, comes with nutlike taste and chewy texture. Brown rice will take longer to cook than white rice, which has the bran and germ eradicated. A tension cooker surely speeds up the cooking time for tender pumpkin date brown rice pudding.  

In screening this recipe, I tried out 3 versions of brown rice, and each individual lent a distinct chewiness to the pudding. I considered Lundberg’s Golden Rose medium grain gave the ideal texture, with their quick grain brown rice coming in next. Just like with white rice, shorter grains make the ideal rice pudding. (see note)

For the softest brown rice kernel, it allows to soak the rice in boiling water 1st, at minimum ten minutes, and up to an hour. Rinse and drain before incorporating to the milk and dates in the tension cooker. Pumpkin puree and its traditional spices complement the tender-to-the-tooth texture—you stir them in following releasing the tension.

Provide your pumpkin date brown rice pudding with a dollop of cream and a sprinkle of pumpkin spice. Heat, place temperature, or chilled, this is a profitable dessert, particularly this pumpkin-y time of yr.

Recipe notes:

• This recipe is a very good selection for somebody who is dairy free of charge. For a vegan cream topping, top rated with cashew coconut whipped cream.


• Here’s my recipe for do-it-yourself pumpkin spice blend.


• Lundberg Golden Rose brown rice is only bought in 25# bags—and I located it in the Whole Foodstuff bulk bins. They provide their quick grain brown rice in two# luggage, which you can obtain at well-stocked US supermarkets and purely natural food stores.


• If you like traditional residence desserts, check out my recipe for dark chocolate tapioca pudding, a riff on my Dad’s preferred tapioca pudding.


• For a beautifully creamy white rice pudding, check out Barbara’s edition produced with Arborio rice.

Stress Cooker Pumpkin Day Brown Rice Pudding

Produce: 6 (3/four cup) servings

Substances:

• 1 cup quick grain brown rice


• 3 cups dairy-free of charge milk (I employed cashew milk)


• ½ cup water


• ½ cup pitted dates, slash in tiny pieces


• 1/8 teaspoon salt


• 1 adhere cinnamon


• 1 cup pumpkin puree


• 1 teaspoon pumpkin spice blend


• ½ cup maple syrup


• 1 teaspoon vanilla extract

Directions:

Include the rice with boiling water and let sit ten minutes or up to an hour far more . Rinse.

Deliver the milk and water to a boil in a tension cooker pot. Add the soaked rice, dates, cinnamon adhere, and salt. Lock the lid in position and carry to high tension for twenty minutes. Use a purely natural tension release.

When the tension has unveiled, stir in the pumpkin puree, maple syrup, and pumpkin spice blend. Cook dinner, stirring continuously for 3 to five minutes, to thicken the pudding and cook out the uncooked pumpkin taste. Take out from the warmth and discard the cinnamon adhere. Stir in the vanilla.

Transfer to a bowl and include the area with plastic wrap, so it touches the hot pudding, to protect against a skin from forming, and so the steam from the hot pudding does not condense and make water on the area. Allow neat about 30 minutes. The pudding will thicken as it cools.

Spoon into serving cups. Provide heat, or chilly, topped with maple-syrup sweetened coconut cashew whipped cream or new whipped cream. Sprinkle with pumpkin spice blend.

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