Pumpkin Rice Pudding

Pumpkin Rice Pudding

11
Robyn C. 0

"This is one of my absolute favorite rice puddings. It tastes exactly like pumpkin pie and makes a really great breakfast dish! Try it with cooked brown rice and substitute dried cranberries for the raisins, if desired."

Ingredients

1 h 5 m servings 310 cals
Serving size has been adjusted!

Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 69.1g
  • 22%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
  2. Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
  3. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  4. Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
  5. Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.

Footnotes

  • Cook's Note
  • You can substitute 2 teaspoons of vanilla extract for the vanilla bean. Stir it into the cooked rice pudding in Step 3.

Reviews

11
  1. 17 Ratings

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Most helpful

Although you might like the healthy version, you must try the recipe as it is first!... That is my rule of thumb. All rice is different and is not as starchy or as absorbable as the rest! I can ...

Most helpful critical

First of all, I'm a big fan of both pumpkin pie and rice pudding. I don't think this tastes like pumpkin pie and I didn't love the pudding. I made it exactly as written(4 cups of milk is not t...

Although you might like the healthy version, you must try the recipe as it is first!... That is my rule of thumb. All rice is different and is not as starchy or as absorbable as the rest! I can ...

First of all, I'm a big fan of both pumpkin pie and rice pudding. I don't think this tastes like pumpkin pie and I didn't love the pudding. I made it exactly as written(4 cups of milk is not t...

This was great. You should definatley make it.

This is pretty tastey. I am a huge fan of rice pudding and since I have an abundance of pumpkin in my freezer I was searching for a use for it. Followed the recipe except used a heaping tsp of...

I used soymilk instead of moo milk, and honey instead of sugar. It turned out really well! I did feel like it was missing something so I added more cinnamon and that helped. My 18 mos. old and I...

a good way to have nutrition and sweetness in a dessert. I would increase the sugar a bit...good flavor overall. I used leftover brown rice.

I used brown rice for this recipe and it seemed like the recipe called for way too much water and too much milk because the rice didn't come close to absorbing all the liquid. I drained out a l...

We skipped the water and cooked the rice in rice milk, adding rice milk again later. Also substituted agave for the sugar. We all enjoyed this - but by itself made us think of it as more of a br...

This was very tasty. My family was doing a vegan type diet for a few weeks and this definitely helped with the sweet cravings.