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.

Amy M

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

475 calories; protein 5g; carbohydrates 88g; fat 12.3g; cholesterol 30.5mg; sodium 346.3mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/12/2011
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. Read More
(11)

Most helpful critical review

Rating: 3 stars
11/16/2008
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. Read More
(9)
14 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/12/2011
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. Read More
(11)
Rating: 3 stars
11/16/2008
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. Read More
(9)
Rating: 4 stars
11/16/2008
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! Read More
(7)
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Rating: 5 stars
01/20/2009
Easy to make. I used brown rice instead of instant rice. I was pleased to have a new flavor of rice pudding. T Read More
(5)
Rating: 5 stars
11/03/2008
This is a good simple recipe to get some healthy pumpkin into my family. Read More
(5)
Rating: 4 stars
11/23/2011
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. Read More
(4)
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Rating: 3 stars
10/19/2009
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. Read More
(3)
Rating: 4 stars
01/11/2011
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. Read More
(2)
Rating: 1 stars
05/24/2010
The flavors were fine but the texture was bad. Read More
(2)
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