Make Pumpkin-Spiced Rice Pudding

Theres a brigade that is very against anything pumpkin-spiced. And you know what, I sort of get it. The pumpkin-spiced latte that is sold at the very popular chain coffee shop is not for me. It tastes like autumnal chemicals and I give it a big no, thank you. But Im here with a recipe that celebrates real pumpkin, no fake syrups, and ground spices that are quintessential to the season we all love so much.

This is me attempting to you convince you all to reframe your opinion of pumpkin-spiced foods. This rice is a blend of rice, brown rice, quinoa and barley, feel free to use any type of rice in your pantry. Its all cooked with a bit of milk and water and brown sugar, until its creamy and perfectly tender. Pure pumpkin puree is added along the way and the results are sublime. Its a cozy meal for a cozy time that calls for ingredients you probably have sitting in your pantry and refrigerator.

The idea is to make a big pot of this and eat it slowly as the week progresses. It heats up in the microwave very well and hits the spot for early morning meals and dessert that isnt too sweet.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.