Easy Pumpkin Rice

Easy Pumpkin Rice

11
Amy M 0

"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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Ingredients

20 m servings 475 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 88g
  • 28%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
  2. Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

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 u...

Most helpful critical review

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 ...

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 u...

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 ...

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 a...

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 o...

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 ma...

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 ...

Awesome! My 15 month old devoured it --- anything that can cause that reaction and still provide vitamins gets a thumbs up from me! I even cut down on everything because I only had a 15oz can of...