This is an easy, slightly tangy, rice pudding I made up today – it turned out pretty good and was super fast to throw together. I say it turned out a bit tangy due to the buttermilk I used – regular milk would be fine instead I’m sure.


  • 3/4 cup pumpkin puree (not pumpkin pie puree)
  • 1 cup left over white rice
  • approx 1 cup buttermilk (could use regular milk as well)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup sugar
  • 2tsp pumpkin pie spice
  • 1/2 tsp cinnamon


  1. In a pot, heat your rice, sugar and milk, stirring often, until heated through
  2. Add the pumpkin and spices and mix well
  3. Allow the mixture to begin to boil slightly, stirring frequently to prevent burning
  4. Once the mixture thickens a bit, turn off the heat and serve in a dish (can add toasted pecans on top if desired)

recipe by: r2bcluvs2cook