Pumpkin Rice Pudding Recipe
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Pumpkin Rice Pudding

By: Robyn C.  
"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."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (4)

Rate/Review | 801 people have saved this

Prep Time:
10 Min
Cook Time:
55 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 1 - 2 quart baking dish
 

Ingredients

  • 2 quarts water
  • 1 cup Arborio rice
  • 4 cups skim milk
  • 1 vanilla bean, split lengthwise
  • 1 pinch salt
  • 1/3 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup raisins
  • ground cinnamon, for garnish

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 310 | Total Fat: 0.5g | Cholesterol: 3mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by 5boys2cook4 
First of all, I'm a big fan of both pumpkin pie and rice pudding. I don't think this tastes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by milkyway96 
This was great. You should definatley make it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by GIG IV 
Although you might like the healthy version, you must try the recipe as it is first!... That... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by gone2thebeach 
I used brown rice for this recipe and it seemed like the recipe called for way too much water... MORE

 
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