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 reduced-fat (2%) milk; 1 cup solid-pack pure pumpkin (not pumpkin pie filling); 3/4 cup honey; 1 teaspoon vanilla extract; 3/4 teaspoon ground cinnamon, plus more for garnish; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/3 cup heavy whipping cream, whipped; Excellent source of: Vitamin A; Good source of: Calcium, Iodine, Phosphorus, Riboflavin, Vitamin D

Servings: persons

2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped
Excellent source of: Vitamin A
Good source of: Calcium, Iodine, Phosphorus, Riboflavin, Vitamin D

1
Preheat the oven to 375F.
2
Bring the water to a boil in an ovenproof 4-quart saucepan.
3
Stir in the rice and cover.
4
Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
5
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
6
While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine.
7
Cover and transfer to the oven.
8
Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes.
9
Remove from the oven and stir well to combine all the ingredients.
10
Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight.
11
The pudding will keep for up to 4 days in an airtight container in the refrigerator.
12
Serve with a dollop of whipped cream and a sprinkling of cinnamon.
13
Serving size: 1/2 cup rice pudding and 1 1/2 tablespoons whipped cream
14
Per Serving:
15
Calories 240; Total Fat 6 g (Sat Fat 3.5 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 4 g; Carb 42 g; Fiber 1 g; Cholesterol 20 mg; Sodium 120 mg

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 13 ingredients. The key ingredients include: 2 cups water, 1 cup arborio rice, 3 cups reduced-fat (2%) milk, 1 cup solid-pack pure pumpkin (not pumpkin pie filling), 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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