Pumpkin Rice Pudding

Name: Pumpkin Rice Pudding
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 2 quarts water; 1 cup Arborio rice; 4 cups skim milk; 1 vanilla bean, split lengthwise; 1 pinch salt; 0.33333334326744 cup white sugar; 1 (15 ounce) can pumpkin puree; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.25 teaspoon ground nutmeg; 0.5 cup raisins; ground cinnamon, for garnish

3.9

(19)

13 Reviews

5 Photos

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 by Robyn C

Updated on August 4, 2022

5

Prep Time:

10 mins

Cook Time:

55 mins

Total Time:

1 hr 5 mins

Servings:

6

Yield:

1 to 2 - quart baking dish

Jump to Nutrition Facts

Ingredients

2 quarts water
1 cup Arborio rice
4 cups skim milk
1 vanilla bean, split lengthwise
1 pinch salt
⅓ cup white sugar
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup raisins
ground cinnamon, for garnish

Directions

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.

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
1g	Fat
69g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 310
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 3mg	1%
Sodium 251mg	11%
Total Carbohydrate 69g	25%
Dietary Fiber 3g	12%
Total Sugars 32g
Protein 9g
Vitamin C 3mg	17%
Calcium 244mg	19%
Iron 2mg	9%
Potassium 512mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.