Creamy Pumpkin Rice Pudding (Kasha)
 
Prep time
Cook time
Total time
 
My preference is to use Kabocha pumpkins which I cut in half and roast in the oven, eliminating the need to chop and peel it. Follow the easy step by step recipe to make your own pumpkin puree. Serve it with maple syrup, pumpkin seeds or pecans for a delicious breakfast or as a side dish for your next family meal.
Author:
Recipe type: Breakfast, Side Dish
Cuisine: Russian
Ingredients
  • 3 Cups Pumpkin Puree (Preferably homemade)
  • ½ Cup Jasmine Rice
  • 1 Can Coconut Milk
  • Cinnamon
  • Nutmeg
  • ½ Teaspoon Salt
  • 2 Cups water
Instructions
  1. Bring water to a boil in a large pot.
  2. Add salt and rice. Turn down the heat and simmer for 5-10 minutes or until rice has started to swell.
  3. Add coconut milk and simmer for another 10-15 minutes or until rice is tender.
  4. Add pumpkin puree and cinnamon and nutmeg.
  5. Adjust the salt if needed.
Notes
Suggested serving: Coconut oil, maple syrup, pumpkin seeds, pecans
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/creamy-pumpkin-rice-pudding-kasha/