Recipe by Amy M
"I made this as a fluke once because I needed to go shopping and these ingredients were all I had. My kids loved it; I did, too. Now it's a family recipe that I cook from time to time. This is hearty, slightly-sweet, and a great holiday treat or an awesome side dish. Experiment adding other ingredients like pecans or raisins to make it your own."
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1 (29 ounce) can
1 1/2 teaspoons
pumpkin pie spice
1 1/2 cups
salt to taste
Instead of using instant rice, I used brown rice and water. I cut the recipe in half and cooked the brown rice with a ratio of 2:1. After the rice was cooked, I stirred in the pumpkin puree (I used organic pumpkin puree), the original amount of pumpkin pie spice and only about a scant 1/4 cup of brown sugar and a couple tablespoons of butter (we're watching our calories/sugars here). I served it with a float of fat free half-n-half on top. This was quite good, even with my adjustments. This was a great way for me to get extra vitamins into my kids and to use up pantry ingredients to make a filling and tasty breakfast. Next time, I may add a chopped apple or a handful of organic raisins. I also think this might be good with an egg thrown in and a little vanilla, to add a little more protein and to fake you out to think you're having rice pudding.
I was looking for a way to incorporate pumpkin with rice, so I decided to try this. It tasted pretty good, but didn't go well at all with my meal I planned. It is very sweet, pretty much just tastes like pumpkin pie, which I expected but I didn't think it would be AS sweet. I felt like I should have eaten it for dessert instead of a side dish. It's worth a try, but remember it tastes sweet like pumpkin pie when planning your meal.
This was a pretty straightforward, easy to prepare dish. It also tastes wonderful! Obviously like pumpkin pie, but this is a nutritious side dish as well; pumplin is a great source of fiber and vitamin A. A big plus is that kids will like this too!
Easy to make. I used brown rice instead of instant rice. I was pleased to have a new flavor of rice pudding. T
This is a good simple recipe to get some healthy pumpkin into my family.
I was in a similar situation and had rice and pumpkin in the fridge and not much else. This is sort of a pumpkin rice pudding in my opinion. We had a greater rice to pumpkin ratio. Also, based on other reviewers, cut down the sugar by 1/2 cup and didn't miss the extra sugar at all.
Overall we liked this but it is easier to make rice pudding and less expensive. But if you want something with pumpkin for what ever reason like a "pumpkin" party then this is an easy dish to make. It almost was a 4 stars. I would give it 3 and 1/2.
I meant to follow the recipe when I made this, but the pumpkin puree I thought I took out of the freezer ended up being mashed sweet potatoes. I made it anyway, adding some pecans and a little heavy cream, and it made a nice breakfast. I will have to try this again with pumpkin.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pumpkin Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 111
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