Prep time
Cook time
Total time
Serves: 2-4
  • ⅓ cup brown rice
  • 2 cups unsweetened almond milk
  • handful of thompson raisins
  • 2 tbs arrowroot starch
  • pinch of cinnamon (optional)
  • handful chopped walnuts
  • ½ package silken tofu (I use the lite Mori-Nu brand)
  • ⅓ cup maple syrup (start with less and add if you want it to be sweeter)
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ tsp pumpkin pie spice
Pumpkin Pie Mixture
  1. Add the silken tofu, maple syrup, pumpkin puree and pumpkin pie spice into a blender and blend until everything is smooth and combined. You can do a taste test to make sure it is sweet enough for you. Set Aside while you start the rice pudding.
Rice Pudding
  1. Add 1 cup of milk with 2 tbs of arrowroot starch in a small bowl. Mix until the starch has dissolved. Set aside.
  2. Add one cup of the almond milk with the ⅓ cup of rice into a pot and bring to a boil. Next, reduce the heat to low and cook until all of the milk has been absorbed. Keep a close eye on it so you don't burn the rice.
  3. Once all of the milk has been absorbed, add in the starch/milk mixture and stir into the rice. Bring to a boil again and then reduce the heat to medium/low and add in the raisins. Cook for a few minutes until the rice pudding thickens and stir occasionally. Lastly, add in the pumpkin pie mixture and stir. If you don't want to add in all of the pumpkin pie mixture, you can save it to eat on its own or to use with another batch of rice pudding.
  4. Remove from heat and allow to cool. Place in the fridge for at least an hour before serving.
  5. Top with walnuts, a pinch of cinnamon, vegan whipped topping, ice cream... you can even leave out the pumpkin pie mixture and add a dollop of it on top of your rice pudding, instead of mixing it in beforehand.
Recipe by Calm Mind Busy Body at