Pumpkin Rice Pudding Recipe

Name: Pumpkin Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Water; 1 cup Arborio Rice; 3 cups Milk; 3/4 cups Honey; 1 cup Pumpkin; 1 teaspoon Vanilla Extract; 3/4 teaspoons Cinnamon Plus More For Serving; 1/4 teaspoons Nutmeg; 1/4 teaspoons Ginger; 1/4 teaspoons Salt; 1/3 cups Heavy Whipping Cream, Whipped, To Serve

Servings: persons

2 cups Water
1 cup Arborio Rice
3 cups Milk
3/4 cups Honey
1 cup Pumpkin
1 teaspoon Vanilla Extract
3/4 teaspoons Cinnamon Plus More For Serving
1/4 teaspoons Nutmeg
1/4 teaspoons Ginger
1/4 teaspoons Salt
1/3 cups Heavy Whipping Cream, Whipped, To Serve

1
Preheat oven to 375F.
2
Bring water to a boil. Stir in rice and cover. Reduce heat to low and simmer for 20 minutes, until rice is cooked through.
3
In a large bowl, mix together the milk, honey, pumpkin, vanilla, cinnamon, nutmeg, ginger and salt.
4
While rice is still hot, add the pumpkin mixture to the rice and stir. If you have a pot that can go in the oven, then just transfer the mixture to the oven. If not, then put the rice mixture into a casserole serving dish and then put it in the oven. Bake until the liquid has reduced about a 1/3 and the mixture is bubbly, about 45-50 minutes.
5
Remove from the oven and stir well. Cover and refrigerate for 8 hours or overnight. Serve with cinnamon and whipped cream.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Water, 1 cup Arborio Rice, 3 cups Milk, 3/4 cups Honey, and more.

Yes, Pumpkin Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Rice Pudding

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