Pumpkin Brown Rice Pudding (Gluten-Free)

A creamy pupmkin brown rice pudding that is naturally gluten free, lightly sweet full of nutrients and antioxdants and it’s vegan friendly! 

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This recipe was first published a few years ago.
I’ve always loved everything pumpkin and everything spice — and I love, love puddings in all forms and flavors. So whenever a new pudding idea comes to mind, I jump to try it!

However, many puddings are packed with saturated fats — full-fat milk, cream, egg yolks — which can be lovely in moderation but not ideal for everyday. So I wanted to give this recipe a healthy polish: make it lighter, more nourishing, and still comforting.

That’s why I reworked almost everything — the ingredients, the amounts, and the method — to create a creamy, wholesome version powered by pumpkin’s nutrition. I kept a little of the old content below as a reminder that cooking, like everything else, is a journey — and we all improve if we keep learning and trying. 💛

Why This Pumpkin Brown Rice Pudding?

It’s warm, cozy, and gently spiced — everything you love about autumn in a single spoonful. Pumpkin brings a silky texture and natural sweetness, while brown rice adds nuttiness and fiber for a nourishing twist.

This pudding is comforting and full of goodness:

• Pumpkin — rich in beta-carotene, which supports eye and skin health, and a great source of vitamin A, potassium, and fiber. It’s naturally low in fat and helps make the pudding creamy without heavy cream.

• Brown rice — a wholesome grain full of manganese, magnesium, B vitamins, and fiber, which promote steady energy and good digestion. Its nutty flavor pairs beautifully with pumpkin and spices.

• Milk — adds calcium, protein, and richness while keeping the texture smooth and satisfying. You can also use plant-based milk for a dairy-free option.

• Maple syrup — a natural sweetener that adds depth and mild caramel flavor, blending seamlessly into the pudding for gentle sweetness.

• Pumpkin spice — combines warming spices like cinnamon, nutmeg, ginger, and cloves, all known for their antioxidant and anti-inflammatory benefits.

It’s creamy, lightly sweet, and nourishing — the kind of dessert (or breakfast!) that truly feels good inside and out.

White Rice or Brown Rice?

Traditional rice pudding is made with white rice, which cooks faster and gives that smooth, custard-like texture. But switching to brown rice is a smart and healthy move if you want more nutrition and a deeper flavor.

Brown rice contains more fiber, manganese, magnesium, and B vitamins — nutrients that help regulate energy and digestion. The bran layer also gives it a pleasant nuttiness that pairs beautifully with pumpkin and maple syrup.

Of course, the texture is a bit different — slightly chewy and rustic — but that’s part of its charm. If you prefer a creamier result, you can try half white and half brown rice for the best of both worlds.

I actually compared white rice vs brown rice before in another post — and brown rice truly shines in recipes like this one, where its natural earthiness complements warm spices perfectly.

Old photo of the brown rice pudding!

Usually I keep the old content too, but I lost it 🙂 ,, this pudding was made with molasses. While it’s agood option as I thought years ago, it wasn’t great with pudding simmering as it gives bitter taste with the long cooking time. So I opt for real maple suryp this time, added pumpkin puree fro cremainess and mositness, to have better pudding texture. 

❓ FAQs

1. Can I use white rice instead of brown rice?
Yes, you can! White short- or medium-grain rice gives a creamier and softer pudding with a shorter cooking time. Just reduce the milk slightly since white rice thickens faster.

2. What kind of sweetener works best?
Maple syrup adds natural sweetness and enhances the pudding’s creamy texture — it blends beautifully with pumpkin and spices. You can also use alternative natural sweeteners like coconut sugar, date syrup, or stevia if preferred.

3. Can I make it vegan?
Absolutely. Use almond or coconut milk instead of dairy milk for a plant-based version. Both keep it smooth and lightly sweet with a subtle nutty flavor.

4. Why is my pudding chewy?
Brown rice naturally stays a bit chewy even when cooked. To make it softer, simmer longer on low heat or soak the rice for 1–2 hours before cooking.

5. How long can I keep it?
It stays fresh in the fridge for up to 3 days. Warm gently with a little milk before serving to restore its creaminess.

6. Can I serve it hot or cold?
Both ways are delicious! Warm, it’s cozy and comforting — perfect for fall mornings. Chilled, it becomes thick and dessert-like.

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Brown rice 

Pumpkin puree

Pumpkin pie spice

Real maple syrup

Yield: 3

Pumpkin Brown Rice Pudding (Gluten-Free)

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Ingredients

• 50 g brown rice (medium grain), soaked for 1 hour
• 150 g water
• 360 ml milk (dairy or plant-based)
• 90 g pumpkin purée (about ¼ cup + 2 Tbsp)
• 2 Tbsp maple syrup
• 1 tsp pumpkin spice blend (or to taste)
• Pinch of salt

Instructions

1. Soak and cook the riceRinse and soak the brown rice for about 1 hour. Drain, then add it to a saucepan with 150 g water.Simmer on low heat for about 30 minutes, until tender and most of the water is absorbed.
1. Add milk and cook until creamyPour in 360 ml milk, stir, and continue simmering on low heat, uncovered or half-covered.Stir occasionally to prevent sticking. The mixture should start thickening as the rice softens.
2. Add pumpkin and flavoringsStir in the pumpkin purée, maple syrup, pumpkin spice, and a small pinch of salt.Continue to cook gently for 15–20 minutes on a small burner until creamy and smooth.If it gets too thick, add a splash more milk.
3. Taste and adjustCheck the texture — it should be creamy and spoonable, not dry.Adjust the sweetness or spice to taste if needed.
4. ServeEnjoy warm for a cozy, comforting pudding — or chill for a thicker, dessert-style version.

Notes

Notes

For softer texture: Soaking helps, but you can also cook longer over very low heat.

Sweeteners: Maple syrup adds a smooth, caramel-like sweetness. You can use coconut sugar, date syrup, or another natural option if preferred.

Serving idea: Top with crushed pecans or walnuts, or a little cinnamon dust for a festive touch.

This pudding takes its time — brown rice softens slowly, and the low, gentle simmer is what gives it its comforting creaminess.

Tip: Stir occasionally while simmering — it helps the milk and pumpkin blend smoothly and prevents the pudding from catching at the bottom.