The Best Gluten Free Halloween Pumpkin Rice Pudding Recipe
Happy Halloween! This is my recipe for amazing gluten-free Halloween pumpkin mini rice puddings! These spooky desserts are perfect for Halloween parties. Have fun Halloween baking! 🎃
Equipment
- 1 measuring cup
- 1 Pot/ Saucepan
- 1 spatula
- 1 Â spoon
- 1 weighing scale
Ingredients
- 25 g of butter
- 60 g of caster sugar
- 150 g of pumpkin puree
- 250 g of soya milk
- 130 g of uncooked rice
Instructions
- Boil the uncooked rice in a pot/ saucepan for about 15-20 minutes.
- Drain any water remaining in the pot.
- Place the pot/ saucepan on a medium heat, then slowly add the butter, milk and sugar to the pot/ saucepan.
- Add the pumpkin puree to the pot.
- Heat the rice pudding in the pot/ saucepan for about 15-20 minutes.
- Stoop the rice pudding out of the pot into your choice of (preferably Halloween) moulds.
- Place the moulds in the freezer for at least a couple of hours, ideally overnight.
- Take the shaped mini rice puddings out of their moulds.
- Enjoy!