Baked Pumpkin Rice Pudding
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 392
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 69
- Dietary Fiber
- 1
- Sugar
- 33
- Protein
- 11
- Cholesterol
- 32
- Sodium
- 1184
- Total: 2 hr 20 min
- Prep: 20 min
- Cook: 2 hr
Ingredients
1 3-to-3 1/2-pound sugar pumpkin
1 tablespoon unsalted butter, softened
1/4 cup packed light brown sugar, plus more for topping
Kosher salt
2/3 cup instant rice
1 12-ounce can evaporated milk
1 tablespoon molasses
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
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.