Creamy Pumpkin Rice Pudding | Toddler-Friendly Breakfast
If you need a little break from the usual oatmeal, this Creamy Pumpkin Rice Pudding is such a cozy breakfast to add to the rotation!
This recipe is inspired by arroz con leche, but with a fall twist. It’s made with rice, milk, pumpkin and warm cinnamon and lightly sweetened with maple syrup. The rice cooks until it’s super soft and creamy, making it perfect for toddlers and the whole family.
For younger toddlers, you can also skip the maple syrup and use mashed banana for some natural sweetness instead.
Why You’ll Love This Pumpkin Rice Pudding
- Made with simple ingredients
- Creamy and cozy for fall
- Toddler and family friendly
- Easy to adjust the sweetness
- Can be sweetened with mashed banana instead
- Greek yogurt can be added for an extra protein boost
- Leftovers are great for breakfast the next day
Creamy Pumpkin Rice Pudding
Course: BreakfastDifficulty: Easy4
toddler servings2
minutes30
minutesIngredients
½ cup white rice
1 cup water
1 cup whole milk, plus more as needed
½ teaspoon cinnamon
⅓ cup pumpkin purée
1–2 tablespoons maple syrup
½ teaspoon vanilla extract
Pinch of nutmeg, optional
½ ripe banana, mashed, optional in place of maple syrup
Plain Greek yogurt, optional
Directions
- Lightly rinse the rice under cold water.
- Add the rice and water to a small saucepan. Bring to a boil, reduce the heat, cover and simmer for 10–12 minutes, or until most of the water has been absorbed.
- Add the milk and cinnamon. Cook uncovered over low heat for another 10–15 minutes, stirring frequently, until the rice is very soft and creamy. Keep adding more milk as required.
- Stir in the pumpkin purée, vanilla and maple syrup. If using mashed banana instead of maple syrup, add it here.
- Cook for another 3–5 minutes, stirring frequently.
- Turn off the heat. Add another splash of milk if needed to reach your preferred consistency.
- Allow to cool before serving. If desired, stir in some plain Greek yogurt once it has cooled slightly for extra creaminess and protein.
Notes
- For younger toddlers, swap the maple syrup for ½ mashed ripe banana.
Start with 1 tablespoon of maple syrup and add more to taste.
The rice pudding thickens quite a bit as it cools.
Add a splash of milk when reheating leftovers.
Plain Greek yogurt can be added after cooking for an optional protein boost.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Ideas
We love this one simply served warm with a little cinnamon on top, but you can also add:
- A spoonful of plain Greek yogurt
- Mashed or sliced banana prepared appropriately for your child’s age
- Soft cooked apples or pears
- A little nut or seed butter
- An extra sprinkle of cinnamon
It’s also delicious cold straight from the fridge if your little one prefers it that way!
