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.

Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
6
Yield:
1 - 2 quart baking dish
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

310 calories; protein 9.3g; carbohydrates 69.1g; fat 0.5g; cholesterol 3.3mg; sodium 250.8mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2009
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 soak up 6 cups of milk with 1 cup of reg med grain rice..Brown rice takes longer to asborb liquid than thw white rices...Cooking is a chemistry you have to know what your doing before u start changing things plus have the experience in doin so. From a professinal cook and chef yours truly George Read More
(28)

Most helpful critical review

Rating: 3 stars
11/09/2009
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 too much when using the right rice) but something in the pumpkin layer seemed off. I think it could have used more sugar and spices. I would taste the pumpkin half before baking it and add whatever you think it needs. Read More
(16)
19 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/09/2009
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 soak up 6 cups of milk with 1 cup of reg med grain rice..Brown rice takes longer to asborb liquid than thw white rices...Cooking is a chemistry you have to know what your doing before u start changing things plus have the experience in doin so. From a professinal cook and chef yours truly George Read More
(28)
Rating: 3 stars
11/09/2009
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 too much when using the right rice) but something in the pumpkin layer seemed off. I think it could have used more sugar and spices. I would taste the pumpkin half before baking it and add whatever you think it needs. Read More
(16)
Rating: 4 stars
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 pumpkin spice instead of the individual spices. Also increased the sugar to 1/2c. After simmering in the milk for 20mins it was still really soupy so I decided to just mix in the puree and not layer. Cooked for 60 mins stirring every 20mins and it came out beautiful. Read More
(12)
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Rating: 5 stars
11/06/2009
This was great. You should definatley make it. Read More
(11)
Rating: 4 stars
05/24/2010
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 enjoyed it very much! Read More
(9)
Rating: 4 stars
04/01/2011
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. Read More
(8)
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Rating: 4 stars
11/09/2009
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 lot of milk. However it still came out pretty good. I wouldn't say it was amazing but it is editable. Read More
(7)
Rating: 3 stars
02/16/2010
This was very tasty. My family was doing a vegan type diet for a few weeks and this definitely helped with the sweet cravings. Read More
(7)
Rating: 4 stars
12/28/2010
We skipped the water and cooked the rice in rice milk adding rice milk again later. Also substituted agave for the sugar. We all enjoyed this - but by itself made us think of it as more of a breakfast porridge rather than a dessert. Topping of ice cream or whipping cream was a nice add. Read More
(6)
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