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Pumpkin Rice Pudding Recipe

Pumpkin Rice Pudding

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on January 13, 2013

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    Just made this as a healthy way to enjoy rice pudding and it's absolutely fabulous. A rice pudding recipe that doesn't have sugar sounds like it'd be bland but the spices and the flavor of the pumpkin really come through. The honey adds the perfect amount of sweetness, perfect for someone on a diet and looking for rice pudding without any guilt. Thanks for another awesome recipe, Ellie!

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  • on November 07, 2012

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    Great taste this time of the year. The pumpkin gave the rice a rich creamy texture. I would advise cutting rice cooking time by about 5 min. making the rice aldente.

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  • 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.

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  • 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.

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  • 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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  • on August 20, 2011

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    OOPS! Sorry!! On my previous post I said 2% fat. I didn't have the whipping cream so my conversion program put just the pudding at 2% fat and not 6% (with the addition of the cream. It was GREAT without the topping because --- like I stated in my previous post --- I LOVE PUMPKIN and all the pumpkin pie type spices. Why put anything on top of perfection!?! :-

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  • on July 20, 2011

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    This was delicious! I made it with rice milk instead of reg. milk and still turned out perfect. I also used 2 cups instead of 3 cups of rice milk which made it come out thick right out of the oven! Also used a 1/2 cup more of pumpkin puree.

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  • on June 21, 2011

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    Yummy pumpkin rice pudding, I love most all your healthy inspirations, thank you Ellie!

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  • on April 07, 2011

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    This is a great recipe once slightly tweaked. I halved it since it was just for two of us, but I used more pumpkin than is called for [3/4 cup for a half recipe] and I think that's why I didn't have the problem of excess liquid after baking. It came out perfectly [baked for 35 minutes exactly] and I was able to eat some right away, delicious! Also I did use a lot more spices than is called for in the recipe.

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  • on January 30, 2011

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    This turned out just okay. I really love rice pudding but was ultimately disappointed in this recipe. It wasn't as flavorful as I was expecting although I think the idea of pumpkin rice pudding is great. I may look for another similar recipe that doesn't attempt to be quite as healthy.

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