Pumpkin Rice Pudding
If you have roughly 2 hours and 5 minutes to spend in the kitchen, Pumpkin Rice Pudding might be an outstanding gluten free and lacto ovo vegetarian recipe to try. This dessert has 297 calories, 5g of protein, and 7g of fat per serving. This recipe serves 8 and costs $1.16 per serving. 3638 people were impressed by this recipe. It is brought to you by Cinnamon Spice and Everything Nice. A mixture of water, ground nutmeg, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 43%, this dish is solid. Try Pumpkin Rice Pudding, Pumpkin Rice Pudding, and Pumpkin Rice Pudding for similar recipes.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 90 minutes
Ingredients:
1/4 cup brown sugar
2 tablespoons butter, room temperature
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup honey, brown sugar or maple syrup
1/4 teaspoon salt
1 cup arborio rice or another short-grain rice
2 sugar pumpkins, tops sliced off, seeds and pulp removed
1 teaspoon vanilla extract
2 cups water
freshly whipped cream, for serving
3 cups whole milk
Equipment:
roasting pan
mixing bowl
sauce pan
whisk
oven
aluminum foil
frying pan
Cooking instruction summary:
Preheat the oven to 375 degrees F.Bring the water to a boil in a medium saucepan with a tight-fitting lid. Stir in the rice, cover and educe heat to low. Simmer rice about 20 minutes to al dente.Meanwhile in a large mixing bowl whisk together the milk, honey, vanilla, cinnamon, ginger, nutmeg, and salt. Rub the inside of the pumpkins with a tablespoon of butter and 2 tablespoons brown sugar each. Set them so they don't touch in a large roasting pan.Stir the hot rice into the milk mixture. Divide evenly between the pumpkins keeping an even ration of rice to milk in each one. Put the lids on the pumpkins. Add boiling water to the bottom of the roasting pan until it reaches about an inch up the pumpkins. Cover the enire pan with foil.Bake 1 hour to 1 hour 30 minutes until pumpkin is tender and most, but not all of the liquid is absorbed.Remove from the oven and allow to cool slightly. Carefully scrape the sides of the pumpkins stirring the flesh into the pudding. If the rice pudding is too thick you can stir in a little heavy cream or whole milk. Serve with whip cream and a sprinkle of cinnamon or brown sugar.
Step by step:
1. Preheat the oven to 375 degrees F.Bring the water to a boil in a medium saucepan with a tight-fitting lid. Stir in the rice, cover and educe heat to low. Simmer rice about 20 minutes to al dente.Meanwhile in a large mixing bowl whisk together the milk, honey, vanilla, cinnamon, ginger, nutmeg, and salt. Rub the inside of the pumpkins with a tablespoon of butter and 2 tablespoons brown sugar each. Set them so they don't touch in a large roasting pan.Stir the hot rice into the milk mixture. Divide evenly between the pumpkins keeping an even ration of rice to milk in each one.
2. Put the lids on the pumpkins.
3. Add boiling water to the bottom of the roasting pan until it reaches about an inch up the pumpkins. Cover the enire pan with foil.
4. Bake 1 hour to 1 hour 30 minutes until pumpkin is tender and most, but not all of the liquid is absorbed.
5. Remove from the oven and allow to cool slightly. Carefully scrape the sides of the pumpkins stirring the flesh into the pudding. If the rice pudding is too thick you can stir in a little heavy cream or whole milk.
6. Serve with whip cream and a sprinkle of cinnamon or brown sugar.
Nutrition Information:
covered percent of daily need
Related Videos:
Slow Cooker Pumpkin Rice Pudding -- Lynn's Recipes
