by Diana Rattray
Pumpkin rice pudding is an excellent dessert for fall and winter days. Make a batch for an autumn treat with canned or fresh mashed pumpkin. Top your rice pudding with whipped topping and cinnamon sugar, or drizzle the pudding with some maple syrup or sweet cream.
Preparing the pumpkin for pumpkin rice pudding.
Combining the pumpkin and rice.
What rice is best for rice pudding?
Long-grain rice will work in this recipe, but short to medium-grain rice makes the creamiest rice pudding.
Should rice be rinsed before cooking?
For rice pudding, you want a creamy texture, so the rice should not be rinsed. If you are making a dish where the texture of the individual grains is desired, the rice should be rinsed.
My rice pudding is too runny. How can I thicken it?
If your pudding is thinner than you like, make a slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold water. Stir until smooth and add to the pudding. Continue to cook for about 2 minutes, or until thickened.
How To Store Rice Pudding
- Refrigerate leftover rice pudding in airtight containers for up to 4 days.
- To freeze leftover rice pudding, transfer it to individual containers or freezer bags and freeze it for up to 3 months.
- To reheat, let it thaw in the refrigerator overnight and then reheat with a small amount of milk or cream.
Variations
- Instead of cinnamon and nutmeg, use 1 1/4 teaspoons of pumpkin spice.
- For maple nut pumpkin rice pudding, add 2 tablespoons of maple syrup and 1/2 cup of chopped toasted walnuts or pecans.
You might also enjoy this delicious classic pumpkin pie. If you have an Instant Pot, you might enjoy this pumpkin crème brûlée.
PrintPumpkin Rice Pudding
Pumpkin and warm spices make this rice pudding a great fall dessert. Serve the pudding with a dollop of whipped cream and cinnamon sugar.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Pudding, Pumpkin, Rice
Ingredients
- 1 cup short-grain rice (such as Arborio)
- 3 cups milk
- 3/4 cup brown sugar (packed)
- 3/4 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 cup light cream (or milk)
- Optional: whipped topping
- Optional: cinnamon sugar
Instructions
- Combine the rice, milk, and brown sugar in a medium saucepan. Place the saucepan over medium heat and cook, stirring, until it begins to boil. Reduce the heat to medium-low and continue cooking, stirring frequently, for about 30 to 40 minutes or until the rice is tender and most of the liquids are absorbed.
- Meanwhile, combine the mashed pumpkin with the vanilla, cinnamon, and salt. Set aside.
- When the rice is finished, add the pumpkin mixture and stir until well blended. Transfer to a bowl and refrigerate until serving time.
- To serve, add about 1/4 cup of milk or light cream and heat over medium-low heat until warm.
- Serve the rice pudding in small bowls with whipped cream and a sprinkling of cinnamon sugar.
