Pumpkin Rice Pudding

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Left the "pudding" in the oven for 55 mins, yet still never got thickened. Put it in the refrig overnight, but still not what I would call a "pudding". I love regular rice pudding, but this one was just okay. Not as much flavor as I had hope. Loved the Arborio rice. What a great grain!

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I made this recipe for Thanksgiving and it was a hit with my husband. It was delicious! I had to bake it a little longer than it said, but it firmed up in the fridge, so I'm not sure if it was necessary. I made some vanilla whipped cream to put on top, and it complemented the pudding texture really well. It was just my kind of dessert, sweet, but not too sweet. Great fall flavors! I'll definitely make this again. Thanks, Ellie!

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Amazing! No extra sugar needed; I accidentally used the whole can of pumpkin which gave me an extra cup than what the recipie called for but it came out yuuummy!

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I have made this recipe a few times. The first time I made it per the recipe and it turned out good. I tried it with brown rice to make it healthier. The brown rice took much longer to cook and although it tasted ok, never got that soft pudding texture. I also made it with quinoa. The quinoa worked well and had a nice tapioca texture.

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This was delish!!! I made it a few days ago as a taste test for Thanksgiving that I'm hosting this year. We'll have pumpkin pie of course but I thought I'd also make this as it sounded soooo good!! I had no problem with the texture and definitely make it the day before...it also allows all the spice flavors to gel/meld/marry. I did add about 1/3 cup of currants. For Thanksgiving I think I'll add chopped apricots instead of the currants!! Try this you'll love it!! Thanks Ellie!!

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I thought this was only somewhat good. My boyfriend absolutely loved it though, and he ate 7/8 servings!!! It is extremely caloric for a "healthy" recipe. It wasn't at all bad, but I just thought it was a bit boring and not worth the high calorie content.

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This recipe is awesome! And yes, you do have to chill it, but I did only for a couple of hours and it was fine. I also used brown rice to make it a little healthier. Made cinnamon whipped cream to go with it (heavy cream, cinnamon, a little powdered sugar and vanilla. Delicious!!

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I was looking for a healthy pumpkin pudding recipe for my children. I came across this recipe and LOVE it! I was hesitant when it was in oven and still very liquidy, I left it in for 5 more minutes and when I checked on it the liquid had thickened. Once refridgerated, the texture was nice and the outcome was very tasty. My daughter is VERY picky and she LOVED it! Thanks Ellie!

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The key is refrigeration! When she says you can serve this warm or chilled, she means after you refrigerate it 8 hours to overnight. Mine was liquid when it came out of the oven and I refrigerated it overnight and it was the perfect taste and texture : Hope that helps knottscj1! Maybe try again? I also used a pyrex bowl with foil instead of the ovenproof saucepan and it still turned out great :

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I followed the recipe and the rice was mushy, and the milk never thickened. What a terrible recipe, such a waste of ingredients. It was inedible.