Tuesday, November 7, 2017

Pumpkin Spice Latte Rice Pudding

Pumpkin Spice Latte Rice Pudding is the epitome of fall comfort food. This simple recipe brings together the ever popular flavors of the pumpkin spice latte in a rich and creamy rice pudding that is my latest obsession! This recipe is so simple it just about cooks itself!


We are so excited to be partnering with International Delight®  to bring you another fabulous recipe. I don't know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets. So, of course when I started thinking about rice pudding I thought of International Delight.


Last year I created my first simple rice pudding recipe. I had had the ah ha moment about rice pudding. Have you ever had risotto? It is rich and creamy. It is made with an Italian short grain rice called Arborio. The rice has a high starch content which leads to the creaminess of the risotto. So, I started thinking... What if I use Arborio rice in my rice pudding?

So I started out making this 2 ingredient rice pudding that is amazingly thick, rich and creamy flavorful! It is a so easy to make, you literally dump it in a pot, let it cook and then stir for a few minutes.It is perfectly rich, creamy and delicious.

But, then after that I had to try different variations. I made it in the slow cooker, and then I started adding our favorite flavors. After the Orange Creamcicle was such a huge hit, I started thinking about the ever popular Pumpkin Spice Latte and how I could incorporate those flavors into our rice pudding.

I mean the Pumpkin Spice Latter Buttercream Frosting was a popular recipe this year and now here is our latest PSL sensation!!!

You are going to love it! We couldn't get enough.

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With love from our simple kitchen to yours. 

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Pumpkin Spice Latte Rice Pudding

1 cup uncooked Arborio rice
2 cups water
2 cups International Delight French Vanilla Creamer
1/2 cup pumpkin puree
1 1/2 teaspoons ground cinnamon
1 teaspoon espresso coffee powder
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove

Combine ingredients in a large (8 quart) saucepan over high heat. Stir to combine. Bring to 'medium' boil. *SEE NOTE. Reduce to simmer (on medium-low temperature) for 20 minutes. Cover.

Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes.

Remove from heat. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.


DONNA'S NOTES: Do not bring to a full rolling boil and then cover. It will boil over and you will be left with a nasty stove to clean. Don't ask me how I know, just trust me on this one.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.


  1. Where can I find espresso coffee powder?

    1. Holli@TheSlowRoastedItalianNovember 8, 2017 at 8:49 AM

      You can find it in your local grocery store.

  2. I have allspice but am not sure what the measurement would be

  3. Instead of clove/cinnamon/nutmeg how much allspice would I use?


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