Description
Serves 1
Ingredients
Scale
- 1/3 cup uncooked medium-grain white rice like jasmine
- 1.5 cups milk of choice
- 1/4 teaspoon fine grain sea salt
- 1/2 cup canned pumpkin purée
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1 tablespoon chia seeds
- 1/2 cup raw pecans
- 1–2 tablespoon maple syrup
- 1/2 teaspoon+ pumpkin spice or cinnamon (to taste)
- Pinch of fine grain sea salt
Instructions
- In a medium pot, combined the rice, milk, and salt. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes.
- Meanwhile, make the candied pecans. Line a baking sheet with parchment paper. Place a non-stick skillet over medium-high heat and add the pecans. Toast for 2-3 minutes, until fragrant. Drizzle in the maple syrup and add the pumpkin spice (or cinnamon) and sea salt. Cook for 30 seconds or until the maple syrup is coating the pecans and gone from the pan. Pour onto a parchment lined pan so the pecans are spread out and let them dry.
- To the pot of rice, stir in the pumpkin, maple syrup, vanilla, pumpkin spice, egg (if using), and chia seed. Cook on low for 2 more minutes, stirring constantly.
- Serve warm, or let it cool in the fridge. Top with the candied pecans when ready to eat!