Pumpkin Chocolate Rice Pudding and How to Make Rice Romantic!

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As I mentioned in my last post, this week is a tribute to rice! My last recipe was a savory take on a basic side dish. Today’s post is a sweet twist on a classic–rice pudding! When I was selected by DailyBuzzFood to receive a sample of new RiceSelect rice and to host a party where rice was the theme, I jumped for joy… and … immediately started to think up a dessert recipe. The thing is, I’ve never actually had rice pudding. The other thing is, I got a lovely blend of Texmati white, brown, and wild rice–long grain, and most rice pudding is made from short grain rice (i.e., arborio, etc.). Never one to let convention keep me down, I came up with the vegan recipe below and I couldn’t have been happier… but first let me tell you about the theme–making rice romantic!

To kick off the night, I started with my Esperanza Spalding pandora station :D. Next, I placed some beautiful red candles in bowls of rice to heighten the theme and to bring out the red in my dining room paintings (red’s also the color of amor!). For dinner, I made a super fragrant, yellow curry mujaddara (with the same rice I made this pudding with; recipe coming soon!), cumin-tomato stewed ‘chik’n’, and cucumber salad. We ended the evening with this pudding–a lovely combination of fall flavors and the ultimate romantic ingredient–chocolate! All in all, it was a great (and tasty!) evening, with rice at the center of it all!

I really hope you try this pudding! The long grain rice worked perfectly. The slow cooking and semi-constant stirring, along with rich coconut milk and silky almond milk made for a super creamy pudding. And the different types of rice–white, brown, and wild– gave this rice pudding a super unique flair, perfect for any romantic evening for two!

Pumpkin Chocolate Rice Pudding

(Printable Recipe)


1 1/2 cups rice (I used Rice Select Royal Blend)

1 can coconut milk

4 cups almond milk

1/2 cup brown sugar

1/3 cup maple syrup

1 tablespoon vanilla extract

pinch salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger powder

1 cup to 1 can pumpkin puree

1/3 cup chocolate chips


*Whisk coconut milk, 3 cups almond milk, brown sugar, maple syrup, salt, cinnamon, nutmeg, and ginger powder. Add to medium size sauce pot. Add rice. Bring to a boil. Reduce to low. Cook until tender, stirring periodically (~45 min -1 hour).

*In a separate bowl, whisk remaining 1 cup milk, vanilla extract, and pumpkin puree. Add pumpkin mixture to the tender rice mixture. Stir. Cook ~45 min to 1 hour on medium low just until pudding thickens. Fold in chocolate chips until melted. Serve warm or cold with soy whip. (I also candied some pumpkin seeds in brown sugar for garnish). Enjoy!!!

This post is brought to you by Rice Select.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Your rice pudding sounds very romantic. 😉

  2. You are seriously creative… this rice pudding looks amazing! You had me at chocolate. 🙂 Congratulations on getting selected by DailyBuzz for this party. 🙂

  3. Mmmm making rice look sooo good 😀

    Choc Chip Uru

  4. Tiffany!!!! My dear!!! It has been a long time. Please forgive me for not coming back sooner, I completely lost touch.

    Your rice pudding looks utterly delicious, talk about a perfect dish for Fall huh?

  5. I hadn’t thought of rice in romantic terms before :), but you’re so right — especially when chocolate is involved! I grew up eating wild rice in Minnesota (where a lot of it is grown) but have never included it in a dessert. (I’ll never look at it the same again, ha!) By the way, I’ve nominated you for a Liebster Award…

  6. A gourmet rice pud, Tiffany! I love the idea of the mixture of rice. Yum!

  7. I love the idea of making rice a romantic sweet treat! Looks delicious,and with pumpkin makes it even better:-) Sending hugs, Terra

  8. What a spectacular rice pudding! Soya whip sounds interesting. Did you make it like you do with whipping cream?

  9. Tiff, this pudding looks amazing! I love rice and of course chocolate, combine the two and magic is already there! Wonderful recipe! Have a great week!!!!!

  10. Esperanza has her own Pandora station? I have to check that out–I saw her in concert about five years ago, and she was awesome. But more on topic–love, love the look of this pudding!

  11. Great twist on (usually boring) rice pudding!

  12. Thank you for the comments everyone! 😀