The short name for this wondrous bowl of goodness is Gingerbread Pumpkin Rice Pudding. The long name is Vegan Molasses Gingerbread-Spiced 7-Grain Perfect Pudding Which Is Equally Enticing And Nourishing For Breakfast As It Is For Dessert Or Work-Lunch High Five.
In all honesty, I’m not sure which is better: the comfort of stirring a pot of simmering spiced rice pudding over the stove as the heady aroma of vanilla, almond, cinnamon, molasses and nutmeg swirls throughout the house, or the burst of joy that comes from lifting a spoonful of the healthy and delicious goodness to your mouth.
Spoilers? Probably eating it is better. Wait, no. Definitely eating it is better. Eating it is definitely better. (Grammar policing myself right here and now I am.) (Yoda grammar good speak yes.) (Pudding please now.)
While this pudding would be perfectly wonderful with a creamy short-grain rice, or even long-grain or brown rice, I adored the textural pop and zing that came from using the same 7-grain medley I first showed you in my Dirty Rice post. Who knew long grain rice, barley, rye, wild rice, oats, spelt, and wheat grains could be such fun? Such fun!
Combine the nutty-chewy-creamy grains with fall-appropriate pumpkin, warming spices, and the intense not-too-sweet sweetness of blackstrap molasses, and you’ve got yourself a pot of rice pudding that works just as well for dessert as it does for breakfast or, if you’re me, a work lunch to fuel you through a hectic week.
Because there ain’t a thang wrong with having dessert for lunch. Particularly at Christmas-time. Hugs!