Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Baked Pumpkin Rice Pudding
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- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 392
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 11 g
- Cholesterol
- 32 mg
- Sodium
- 1184 mg
- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 392
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 11 g
- Cholesterol
- 32 mg
- Sodium
- 1184 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
- Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
- Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.
