Pumpkin Rice Pudding

Meaningful Eats

6 servings

This pumpkin rice pudding is creamy and lightly spiced with cinnamon and nutmeg. It makes a cozy and comforting fall or holiday dessert!

This recipe is naturally gluten-free and easy to make in advance. It’s perfect for any gathering.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Author Erin Collins

Ingredients

3/4 cup (135g) white basmati rice
1 1/2 cups (360ml) cold water
1/2 teaspoon kosher salt
5 cups (1183 ml) half-and-half divided
1/2 cup (100g) granulated sugar
1 large egg beaten
3/4 cup (170g) pumpkin puree
2 tablespoons pure maple syrup optional - or 2 tablespoons brown sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Instructions

In a medium heavy-bottomed saucepan, combine the rice, water and salt. Bring it to a boil, stir once, the reduce to a simmer on the lowest heat and cover. Simmer covered for 8 minutes.
Stir in 4 cups of half-and-half along with the sugar. Simmer uncovered for 20-25 minutes, until the rice is very soft, stirring often.
Once the rice is totally soft, slowly stir in the beaten egg followed by the pumpkin, maple syrup and spices. Cook for another 1 minute then remove from the heat.
Add the remaining cup of half-and-half and vanilla. Stir well. Pour into a bowl, and cover with plastic wrap. Serve warm or chilled.

Notes

To Make-Ahead: This recipe is a great make-ahead dish. Follow the instructions for storing or freezing. Then when ready to serve, thaw and serve chilled or reheat the rice pudding.

To Store: Wrap the bowl with plastic wrap and refrigerate for up to 4 days.

To Freeze: Cover and store for up to 3 months in the freezer. Thaw it in the refrigerator overnight and stir before serving. You may need to add a little more half and half to loosen it up.

To Reheat: It can be warmed up in the microwave or on the stove. You may need to add a little extra half and half, as needed.

Rice: I like to use Basmati. Long-grain and Arborio rice are two other popular options. Arborio rice will need less time to cook.

Pumpkin puree: I use canned pumpkin, but fresh pumpkin puree works too!

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