Pumpkin Spice Cream of Rice Recipe

A cozy and perfectly spiced twist on classic Cream of Rice, incorporating real pumpkin puree and warming autumnal spices.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 bowls

Course: Breakfast, Brunch

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 cups Water Or milk of choice for creamier texture
0.5 cup Rice or Cream of Rice Cereal
0.25 cup Pumpkin Puree (not pie filling) Canned or fresh
2 tablespoons Brown Sugar Adjust to taste

Spice Blend

1 teaspoon Pumpkin Pie Spice Or use a mix of cinnamon, nutmeg, and ginger
0.25 teaspoon Salt Enhances flavor

Garnish (Optional)

1 tablespoon Maple Syrup For drizzling
2 tablespoons Toasted Pecans Chopped

Method

Instructions

In a small saucepan, bring the water (or milk) to a gentle boil over medium heat.
Slowly whisk in the Cream of Rice cereal, ensuring no lumps form. Reduce heat to low.
Continue stirring constantly for 1-2 minutes until the mixture begins to thicken slightly. This is crucial to prevent sticking.
Stir in the pumpkin puree, brown sugar, pumpkin pie spice, and salt until completely incorporated and the mixture is smooth and heated through (about 2-3 more minutes).
Remove from heat and let stand, covered, for 1 minute to allow final thickening.
Divide the cream of rice into two bowls. Drizzle with maple syrup and top with toasted pecans before serving immediately.

Notes

For a richer, denser porridge, use whole milk instead of water. If using traditional Cream of Rice, follow package directions for liquid ratios, but reduce cook time slightly due to the added puree.