Curl up with a soothing, warm bowl of pumpkin rice pudding— with a little extra zing from some seasonal cranberries — as featured in Z Living's show Healthy Gourmet. (Find out where to watch.) It's the perfect cozy dessert for any cold fall or winter night, and a creative way to use all the pumpkin puree lining grocery store shelves this time of year.
- Bring almond milk, rice, zest, and sea salt to a boil in an uncovered pot over high heat. Reduce heat to low and simmer, stirring occasionally for 45 minutes.
- Add cranberries and cinnamon. Cook on low for another 15 minutes or until rice is tender and liquid is absorbed. The rice should be very creamy.
- Stir vanilla extract into pudding. Simmer for 2 minutes. Remove from heat. Fold coconut milk, hemp seeds, and pumpkin puree into pudding. Sprinkle with cinnamon. If desired, sweeten with a drizzle of yaçon syrup or molasses and add crunch with nuts or seeds.