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.
Ingredients
- 1 cup Arborio rice, or another short-grain variety
- 3 cups milk
- ¾ cup brown sugar, packed
- ¾ cup canned pumpkin
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp salt
- Optional: whipped topping
- Optional: cinnamon sugar
- Half-and-half or milk, as needed (to loosen when serving/reheating)
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.1 cup Arborio rice | 3 cups milk | 3/4 cup brown sugar
- Meanwhile, combine the pumpkin with the vanilla, cinnamon, nutmeg, and salt. Set aside.3/4 cup canned pumpkin | 1 tsp vanilla extract | 1 tsp ground cinnamon | 1/8 tsp ground nutmeg | 1/8 tsp salt
- When the rice is finished, add the pumpkin mixture and stir until well blended. Transfer to a bowl, cover, and refrigerate until serving time.
- To serve warm, spoon the pudding into a saucepan and warm over low heat, stirring. Add a splash of half-and-half or milk as needed to loosen.Half-and-half or milk
- Serve the rice pudding in small bowls with whipped topping and a sprinkling of cinnamon sugar, if desired.Optional: whipped topping | Optional: cinnamon sugar
Nutrition
Calories: 339kcalCarbohydrates: 62gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 108mgPotassium: 320mgFiber: 2gSugar: 34gVitamin A: 5066IUVitamin C: 1mgCalcium: 192mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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