Photo: Pumpkin Rice Pudding Recipe
Ingredients
- 2 cups water
- 1 cup arborio rice
- 3 cups reduced-fat (2%) milk
- 1 cup solid-pack pure pumpkin (not pumpkin pie filling)
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon, plus more for garnish
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup heavy whipping cream, whipped
Directions
Preheat the oven to 375F.
Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
Serving size: 1/2 cup rice pudding and 1 1/2 tablespoons whipped cream
Per Serving:
Calories 240; Total Fat 6 g (Sat Fat 3.5 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 4 g; Carb 42 g; Fiber 1 g; Cholesterol 20 mg; Sodium 120 mg
- Excellent source of: Vitamin A
- Good source of: Calcium, Iodine, Phosphorus, Riboflavin, Vitamin D
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By KristiR21
Florida
on February 26, 2012
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Changes I made: 2 cups soy milk, thai sweet sticky rice.
This dessert does not have a lot of flavor; if I made it again, I would increase the spices and pumpkin. I had no issues with it thickening but that was probably because I used one less cup of milk than the recipe suggests. I don't plan on making this one again.
By Sjcast524
on October 02, 2011
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we tried this to night with an "anytime" thanksgiving dinner. it was a big hit with my 4 grandchildren. very tasty. I like others only used 2 cups of milk. I used 1 can of 2% evaporated milk and 4 oz. milk, and added 1/3 cup of brown sugar. it was pretty soupy after 50 minutes so I baked it an extra 30. also my oven was on 350 not 375 because it was sharing the oven with the turkey. it turned out great right out of the oven I just let it cool on the counter and served it warm.
By GinaBina85
Hampton, Virginia
on September 28, 2011
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I actually had the opposite problem compared to some of the other reviewers: my pudding became too thick! But this was easily remedied by adding a touch of half and half after reheating. I also used maple syrup instead of honey because that's what I had on hand. After adding the half and half and a touch more maple syrup on top to garnish it was AWESOME! Will definitely make it again. I might try making it with regular long grain rice next time because arborio rice is WAY more expensive in my local grocery store. Thanks Ellie!
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