Spiced Wild Rice Pudding

This pumpkin spiced wild rice pudding will for sure give you all of the fall feels. It is the perfect hearty, warm and sweet breakfast on a cold fall morning. See recipe below & as always if you care to give any of my recipes a shot use the #leavesandbubbly so I can drool 🙂

This recipe is vegan and gluten free so feel free to bring it over to a friend or relatives house this thanksgiving ❤

What You’ll Need:

6-8 cups of cooked rice ( can be any rice you choose, I chose wild rice)
2 cups unsweetened almond milk
3/4 cup raisins
1/2 cup unsweetened shredded coconut
1 tsp pure vanilla extract
pinch of sea salt
1 heaping tsp cinnamon
1/2 tsp pumpkin spice
1/8 tsp ground cloves
1/4 cup pure maple syrup

What To Do:

Begin by cooking rice according to package directions & set aside when cooked
Next pour the almond milk, raisins & maple syrup in a large heated pot & bring to a gentle boil
When boiling add in the cooked rice and all of the remaining ingredients
Cover & let simmer on a low to medium heat for about 10 minutes stirring so it doesn’t stick to the bottom
After about 10 minutes all of the almond milk should be absorbed in to the rice and the raisins should be plump, the coconut also soft.
Serve in a large bowl with extra almond milk on the side and berries on top. I have also topped my rice pudding off with some coconut yogurt & an extra sprinkle of cinnamon .. you can use greek yogurt or even ice cream!
Top off this break/dessert off with a pumpkin spice latte and you are in fall heaven ❤ Enjoy babes & happy thanksgiving xX.