Sweet Gingerbread Rice Casserole
This gingerbread-inspired rice casserole is the ultimate fall and Thanksgiving comfort dish. It’s cozy, nostalgic, and so satisfying; the kind of recipe that becomes a new family tradition.
Servings: 6
Ingredients
- 1 cup Hinode brown rice
- 2 cups Coconut milk or milk
- 1 cup Pumpkin purée
- 2 tablespoons Molasses
- ¼ cup Brown sugar or maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground ginger
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- ½ cup Chopped pecans plus more for topping
- Plain yogurt optional for topping
Optional Maple Glaze
- ¼ cup Powdered sugar
- 1 tablespoon Maple syrup
- 1-2 teaspoons Milk
Instructions
- Soak the brown rice in hot, boiling water for 30 minutes before cooking. Drain and set aside. This softens the grains and helps them cook creamier in the milk.
- Preheat the oven to 375°F. Grease an 8×8-inch baking dish.
- Add the soaked rice and milk to a saucepan. Start on medium-high heat and stir occasionally so it doesn’t stick. Lower the heat as needed and simmer for 20-30 minutes, until the rice is tender and the milk becomes thick and creamy. Do not drain any milk. Keep it all for a pudding texture.
- In a large bowl, whisk together pumpkin purée, molasses, maple syrup, vanilla, ginger, cinnamon, nutmeg, and salt.
- Fold the milk-cooked rice into the gingerbread mixture. Stir in the pecans. Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake another 15–20 minutes, until the top is golden and lightly crisp.
- Remove from the oven, top with more crushed pecans, and serve warm.
- For the optional maple glaze, whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over the warm casserole before serving.
Notes
Soak the rice for 30 minutes: It softens the grains, reduces baking time, and gives the casserole that perfectly tender, pudding-like texture.
Don’t drain the milk after simmering: The thickened milk is what gives the casserole its pudding-like texture.
Cover with foil at first: This traps moisture and keeps the top from browning too quickly.
For an even easier method: After the rice cooks in milk, add everything directly into your baking dish, mix, and bake for minimal cleanup.
Let it rest before serving: The casserole thickens slightly as it cools, giving you perfect slices or scoops.
Nutrition
Serving: 6servings | Calories: 187kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 105mg | Potassium: 247mg | Fiber: 3g | Sugar: 25g | Vitamin A: 6362IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg