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My review
Pumpkin Rice Pudding
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."
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Ingredients
1 h 5 m servings 310 calsOriginal recipe yields 6 servings (1 - 2 quart baking dish)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
- 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.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- 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.
- 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.
Nutrition Facts
Per Serving: 310 calories; 0.5 g fat; 69.1 g carbohydrates; 9.3 g protein; 3 mg cholesterol; 251 mg sodium. Full nutrition
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Reviews
Read all reviews 1319 Ratings
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Most helpful positive review
11/8/2009
Although you might like the healthy version, you must try the recipe as it is first!... That is my rule of thumb. All rice is different and is not as starchy or as absorbable as the rest! I can ...
Most helpful critical review
11/9/2009
First of all, I'm a big fan of both pumpkin pie and rice pudding. I don't think this tastes like pumpkin pie and I didn't love the pudding. I made it exactly as written(4 cups of milk is not t...
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11/8/2009
Although you might like the healthy version, you must try the recipe as it is first!... That is my rule of thumb. All rice is different and is not as starchy or as absorbable as the rest! I can ...
11/9/2009
First of all, I'm a big fan of both pumpkin pie and rice pudding. I don't think this tastes like pumpkin pie and I didn't love the pudding. I made it exactly as written(4 cups of milk is not t...
10/31/2011
This is pretty tastey. I am a huge fan of rice pudding and since I have an abundance of pumpkin in my freezer I was searching for a use for it. Followed the recipe except used a heaping tsp of...
5/20/2010
I used soymilk instead of moo milk, and honey instead of sugar. It turned out really well! I did feel like it was missing something so I added more cinnamon and that helped. My 18 mos. old and I...
4/1/2011
a good way to have nutrition and sweetness in a dessert. I would increase the sugar a bit...good flavor overall. I used leftover brown rice.
2/13/2010
This was very tasty. My family was doing a vegan type diet for a few weeks and this definitely helped with the sweet cravings.
11/6/2009
I used brown rice for this recipe and it seemed like the recipe called for way too much water and too much milk because the rice didn't come close to absorbing all the liquid. I drained out a l...
11/29/2012
I think this recipe could have used a little more sugar. That having been said, I ended up with a lot of it after Thanksgiving and had it for breakfast every day with a little half & half poured...