Pumpkin 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
Scale
- 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.
Find it online: https://classic-recipes.com/pumpkin-rice-pudding/