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
- 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.
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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