Meaningful Eats
Pumpkin Rice Pudding
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!
Ingredients
- 3/4 cup white basmati rice
- 1 1/2 cups cold water
- 1/2 teaspoon salt
- 5 cups half-and-half divided
- 1/2 cup sugar
- 1 egg beaten
- 3/4 cup pumpkin
- 2 tablespoons pure maple syrup optional - or 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon 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
- Storage and reheating - Keep covered in the refrigerator and use within 4 days for best results. To reheat, warm in the microwave or on the stove with a little extra half and half as needed.
- Freezing - This pumpkin rice pudding will keep for up to 3 months in the freezer. However, the sooner you eat it the better will taste. Thaw in the refrigerator overnight and give it a good stir before serving. You may need to add a little more half and half to loosen it up.
Nutrition
Calories: 363kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 102mg | Sodium: 291mg | Potassium: 337mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1988IU | Vitamin C: 3mg | Calcium: 228mg | Iron: 1mg