RECIPE: Pumpkin Rice Pudding With Cranberries

by Z Living Editors
  • Total Time: 25 Mins
  • Cook: 15 Mins
  • Prep: 10 Mins
  • Serves: 4
  • Level: Beginner


  • 3 cups almond milk (water can be substituted if needed)
  • 1 cup short-grain brown rice
  • 1 tsp lemon zest
  • pinch of grey sea salt or pink rock salt
  • 1/3 cup apple-juice-sweetened dried cranberries
  • 1 tsp cinnamon (or to taste)
  • 1 tsp vanilla extract
  • 1/2 cup hemp seeds
  • 1 cup pumpkin puree
  • 1/4 cup yaçon syrup or molasses (optional)
  • Nuts or seeds (optional)

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.



  1. 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.
  2. 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.
  3. 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.

healthy gourmet

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