Brown Rice Pumpkin Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROWN RICE PUDDING



Brown Rice Pudding image

This rice pudding is made with brown rice and can be made with Splenda®.

Provided by HeidiLB

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h50m

Yield 4

Number Of Ingredients 10

1 ½ cups heavy cream
1 ¼ cups water
½ cup short-grain brown rice
¼ teaspoon salt
½ cup raisins
3 egg yolks
¼ cup white sugar
½ teaspoon ground cinnamon
1 tablespoon butter, softened
2 teaspoons vanilla extract

Steps:

  • Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
  • Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.

Nutrition Facts : Calories 517 calories, Carbohydrate 38 g, Cholesterol 283.5 mg, Fat 39.5 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 23.6 g, Sodium 210.6 mg, Sugar 25.2 g

BAKED PUMPKIN RICE PUDDING



Baked Pumpkin Rice Pudding image

Provided by Food Network Kitchen

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

1 3-to-3 1/2-pound sugar pumpkin
1 tablespoon unsalted butter, softened
1/4 cup packed light brown sugar, plus more for topping
Kosher salt
2/3 cup instant rice
1 12-ounce can evaporated milk
1 tablespoon molasses
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
  • Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
  • Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.

PUMPKIN RICE PUDDING



Pumpkin Rice Pudding image

This is one of my absolute favorite rice puddings. It tastes exactly like pumpkin pie and makes a really great breakfast dish! Try it with cooked brown rice and substitute dried cranberries for the raisins, if desired.

Provided by Robyn C.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 6

Number Of Ingredients 12

2 quarts water
1 cup Arborio rice
4 cups skim milk
1 vanilla bean, split lengthwise
1 pinch salt
⅓ cup white sugar
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup raisins
ground cinnamon, for garnish

Steps:

  • Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
  • Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  • Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
  • Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 69.1 g, Cholesterol 3.3 mg, Fat 0.5 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 0.2 g, Sodium 250.8 mg, Sugar 32 g

BAKED PUMPKIN RICE PUDDING



Baked Pumpkin Rice Pudding image

Simple and delicious comfort food. This came from a Kraft cookbook, Best Ever Holiday Recipe Collection. Beautiful cookbook and full of great recipes, lots of popular name brand recipes. This appears to be a recipe full of possibilities, as far as options go. Soy milk instead of regular milk, brown rice instead of white, Splenda instead of sugar, are some of the changes I am considering. I think adding some raisins would be good, too. I think this tastes best, chilled. My son is not a vegetable eater. This is one way to get a vegetable into him, along with some vitamin A.

Provided by Watkinslady30

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 10

4 cups milk
1 (16 ounce) can pumpkin
1 cup MINUTE White Rice, uncooked
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 eggs
1 teaspoon vanilla

Steps:

  • Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan.
  • Stir mixture constantly.
  • Reduce heat to low; simmer 5 minutes, stirring occasionally.
  • Remove pan from heat.
  • Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.)
  • Pour into greased 2 quart casserole.
  • Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
  • Serve warm or refrigerate until ready to serve.
  • Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
  • Put leftovers in the refrigerator.

BROWN RICE PUMPKIN PUDDING



Brown Rice Pumpkin Pudding image

Using brown rice creates an additional nuttiness to this dessert, while the dried fruit, chopped pecans, and ice cream add wonderful taste and texture making this dessert very festive. You can use any dried fruit, just chop into smaller pieces if large fruit such as dried apricots, prunes, apples, etc. NOTE: I used a heavy non-stick 2qt pot, and medium-low on my stove is a 3.

Provided by 2Bleu

Categories     Dessert

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups 2% low-fat milk
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 cup brown rice
1/2 cup pumpkin puree
1/4 cup dried cranberries (any dried fruit works well)
1 teaspoon vanilla extract (or 1/2 bean scraped)
vanilla ice cream
pecans, chopped fine
ground cinnamon

Steps:

  • Place the rice in a mesh strainer and place under running water, stirring gently to rinse the rice thoroughly.
  • In a medium saucepan over medium heat, combine milk, sugar, and pumpkin pie spice DO NOT BOIL. Once milk has heated and sugar is dissolved, add the rice and stir. Reduce to medium-low and cover. Allow to cook for about an hour, checking/stirring occasionally to see if more milk is needed and how tender the rice is.
  • When rice is tender, remove from heat and stir in the pumpkin, cranberries, and vanilla. Serve warm in individual dessert dishes each topped with ice cream, a sprinkle of finely chopped pecans, and a light dusting of cinnamon.

PUMPKIN RICE PUDDING



Pumpkin Rice Pudding image

Provided by Ellie Krieger

Categories     dessert

Time 9h35m

Yield 8 servings

Number Of Ingredients 11

2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped

Steps:

  • Preheat the oven to 375F.
  • Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
  • In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
  • While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

Nutrition Facts : Calories 240, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 120 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 4 grams

More about "brown rice pumpkin pudding recipes"

RECIPE: CREAMY PUMPKIN BROWN RICE | WHOLE FOODS MARKET
recipe-creamy-pumpkin-brown-rice-whole-foods-market image
2008-10-17  · Add onions and cook, stirring occasionally, until softened and translucent, 7 to 8 minutes. Add rice and stir to coat with oil. Toast rice, stirring often, until fragrant, …
From wholefoodsmarket.com
Servings 8-10
Calories 210 per serving
Total Time 1 hr
See details


PUMPKIN BROWN RICE PUDDING - FROM SCRATCH FAST | …
pumpkin-brown-rice-pudding-from-scratch-fast image
2012-11-09  · Stir in the pumpkin puree and cook 10-20 minutes longer, or until the rice is tender (since it’s brown rice it will still have a bite, but it shouldn’t be crunchy). …
From fromscratchfast.com
Reviews 1
Estimated Reading Time 4 mins
  • Place the rice in a spice grinder and pulse a few times to break up the grains. You want to end up with broken grains, not a powder.
  • Put the coconut milk in a medium, heavy-bottomed pot. Cut the vanilla bean in half lengthwise. Scrape out the seeds with the back of a knife and add the seeds to the coconut milk. Reserve the pods.
  • Wrap the cinnamon stick, whole clove, ginger, orange zest (if using) and reserved vanilla bean pod in a 6-inch (or thereabout) square of cheesecloth; tie it into a bundle with a piece of butcher’s twine. Add the spice pack to the coconut milk, along with the ground rice, sea salt and maple syrup. Stir to combine. Bring to a boil, then reduce to low (I move it to my lowest burner) and cook, covered, 1 hour, stirring occasionally to prevent sticking.
  • Stir in the pumpkin puree and cook 10-20 minutes longer, or until the rice is tender (since it’s brown rice it will still have a bite, but it shouldn’t be crunchy). Remove the spice pack. Taste and add additional maple syrup, if desired, depending on the sweetness of your pumpkin. Serve warm, at room temperature or cold. DO AHEAD: The pudding can be refrigerated for up to 3 days. Place a piece of parchment or wax paper directly on the surface of the pudding before covering to prevent a skin from forming.
See details


BROWN RICE PUDDING - NATURAL LIVING FAMILY WITH DR. Z & MAMA Z
brown-rice-pudding-natural-living-family-with-dr-z-mama-z image
2021-08-02  · Cook rice according to the instructions. Add 1 can of coconut milk. Add raisins, coconut oil, egg replacer, vanilla, sea salt, cinnamon, pumpkin pie spice, and …
From naturallivingfamily.com
Estimated Reading Time 1 min
See details


PUMPKIN PUDDING FROM SCRATCH - BOWL OF DELICIOUS
2020-11-04  · Pumpkin Pudding is made from scratch on the stovetop in only a few minutes!Similar to custard, it tastes like pumpkin pie but lighter, cooler, and creamier, making it the ideal dessert for …
From bowlofdelicious.com
5/5 (7)
Total Time 15 mins
Category Dessert
Calories 322 per serving
  • In a medium saucepan, whisk together 2 cups of the milk, the pumpkin puree (15 oz.), and the pumpkin pie spice mix (2 teaspoons). Heat on medium-low, whisking occasionally, until it begins to bubble gently.
  • Meanwhile, in a medium bowl, whisk together the sugar (1 cup), cornstarch (1/4 cup), salt (1/4 teaspoon. Gradually add the remaining 1 cup of milk while whisking, making sure to smooth out any lumps of cornstarch before adding more. Add the egg yolks (4) and whisk to combine until everything is very smooth.
  • Using a ladle, transfer about half of the hot pumpkin mixture to the sugar and egg mixture, gradually, whisking continuously. Continue whisking until it's a smooth mixture. Then, gradually transfer the mixture back into the saucepan, whisking continuously.
  • Continue to cook over medium heat, whisking continuously, until it starts to bubble. Continue to cook and whisk constantly (it's a workout!) until the mixture has thickened (about 3-4 minutes). Remove the pan from heat and add the vanilla extract (1 teaspoon) and salted butter (2 tablespoons) and whisk/stir to combine until butter has melted.
See details


CREAMY PUMPKIN RICE PUDDING | BETTER HOMES & GARDENS
2009-10-01  · In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2-quart straight-sided …
From bhg.com
5/5 (6)
Calories 295 per serving
Total Time 2 hrs
  • Preheat oven to 325 degrees F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
  • In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.
  • Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.
  • Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey, and cranberries. Spoon over pudding. Serve warm. Makes 6 servings.
See details


PUMPKIN RICE PUDDING (CREAMY & SPICED) - MEANINGFUL EATS
2020-10-29  · 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 …
From meaningfuleats.com
5/5 (11)
Total Time 55 mins
Category Dessert
Calories 363 per serving
  • 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.
See details


PUMPKIN SPICE RICE PUDDING (PUMPKIN ARROZ CON LECHE) - MY ...
2020-10-27  · Let it simmer until rice is tender, about 20 minutes. Stir occasionally to avoid sticking. Add the milk, sugar, pumpkin pie spice and pumpkin puree. Stir to combine. Once it comes to a boil, add …
From mydominicankitchen.com
5/5 (1)
Total Time 40 mins
Category Dessert
Calories 234 per serving
  • Place the rice, water and salt in a large pot over medium heat. Let it simmer until rice is tender, about 20 minutes. Stir occasionally to avoid sticking.
  • Add the milk, sugar, pumpkin pie spice and pumpkin puree. Stir to combine. Once it comes to a boil, add the raisins.
  • Let simmer until it reaches a pudding like consistency, about 10-15 minutes. Turn off the heat and cover to let cool down.
See details


PUMPKIN RICE PUDDING IN THE SLOW COOKER - DIY CANDY
2020-09-20  · Slow Cooker Rice Pudding. Combine ingredients in crockpot, stir well, and cook on low for 6 – 7 hours, or on high for about 5. The rice will expand to fill the crockpot and will be bite-tender …
From diycandy.com
Category Dessert
Calories 355 per serving
  • Combine the milk, rice, and granulated sugar in a crockpot, stir well, and cook on low for 6 - 7 hours, or on high for about 5. The rice will expand to fill the crockpot and will be bite-tender when it is ready.
  • After this is done cooking, you'll add the rest of the ingredients. Start by mixing the water and cornstarch in a small bowl until well combined.
See details


PUMPKIN PIE RICE PUDDING {UNIQUE FALL DESSERT RECIPE ...
2017-09-03  · Add the 1/3 cup of brown sugar and 1 tablespoon of tapioca (or corn) starch. Mix well. In a separate bowl, combine the hot milk, pumpkin, eggs, vanilla, cinnamon and pumpkin pie spice. …
From tastesoflizzyt.com
4.9/5 (7)
Total Time 1 hr 35 mins
Category Dessert
Calories 385 per serving
  • Melt 2 tablespoons of butter in a frying pan over medium heat. Add in one cup of rice. Allow the rice to saute in the butter for about 3 minutes, stirring constantly. Add in one cup of water and stir the rice until the whole cup of water is absorbed, which will take about 5 minutes. Then add in another cup of water. Cook and stir the rice for another 5 minutes until the water is absorbed. Lastly, stir in the last 3/4 of a cup of water. Cook and stir until that water is absorbed. The rice should be just a bit firm on the inside, but not crunchy at all. Do not overcook the rice or it will be mushy.
  • Take two cups of the cooked rice and place it in a bowl. (There will be a little bit of rice leftover.) Add the 1/3 cup of brown sugar and 1 tablespoon of tapioca (or corn) starch. Mix well.
  • In a separate bowl, combine the hot milk, pumpkin, eggs, vanilla, cinnamon and pumpkin pie spice. Whisk together until well blended. Add this mixture to the rice mixture and stir until combined.
  • Spray an 8x8 baking pan with cooking spray. Pour the rice pudding inside the pan and bake at 350 degrees for 30 minutes.
See details


PUMPKIN RICE PUDDING - AROUND MY FAMILY TABLE
1/2 cup brown sugar 4 tsp pumpkin pie spice 1 tsp pure vanilla extract Instructions. Spray slow cooker very well with non-stick cooking spray (or use a slow cooker liner). Add all the ingredients to the slow …
From aroundmyfamilytable.com
See details


PECAN PRALINE PUMPKIN RICE PUDDING | SUCCESS® RICE
2020-10-14  · Step 2. Set aside 2 tablespoons of evaporated milk. Combine remaining evaporated milk, cooked rice, pumpkin, 1/2 cup brown sugar, pumpkin pie spice and salt in a heavy, 2-quart saucepan set over medium heat. Step 3. Cook, stirring frequently, for 8 …
From successrice.com
3.2/5 (4)
Estimated Reading Time 2 mins
Servings 4-6
Total Time 25 mins
See details


PUMPKIN BROWN RICE PUDDING - THE WASHINGTON POST
2015-02-25  · Add the milk, pumpkin, maple syrup, vanilla extract, cinnamon, ginger, nutmeg and salt to the pot with the rice, and stir well to incorporate. Cover and transfer to the oven; bake for 45 to 50 ...
From washingtonpost.com
4/5 (1)
Servings 8
Is Accessible For Free True
Calories 210 per serving
See details


BROWN RICE PUDDING - RECIPE | COOKS.COM
Home > Recipes > Rice > Brown Rice Pudding. Printer-friendly version. BROWN RICE PUDDING : 2 eggs 2 c. milk 1/3 c. honey 1 tsp. vanilla 1 1/2 c. brown rice, cooked Generous sprinkle of nutmeg 1/2 c. raisins. Beat eggs, add milk, honey, vanilla, rice and raisins. Butter a casserole dish with butter, pour in dish and sprinkle top with nutmeg. Bake at 350 degrees for 1 to 1 1/2 hours. Check after ...
From cooks.com
5/5 (2)
See details


PUMPKIN RICE PUDDING RECIPE | RECIPELAND
2010-10-25  · Add 2 tbsps. of Pumpkin. Add ½ a cinnamon stick. Add 3 tbsps. of sugar. Stir the ingredients. When the milk starts to simmer add cooked rice. While everything is cooking stir. Increase the heat to medium and stir. Keep stirring until it becomes thick and it starts bubbling. Cook for another 3 minutes and remove from heat.
From recipeland.com
4.4/5 (4)
Total Time 30 mins
Servings 1
Calories 563 per serving
See details


PUMPKIN-SPICED RICE PUDDING RECIPE | DESSERT RECIPES | PBS ...
Directions. In a medium saucepan, combine the rice, brown sugar, milk, water, butter and salt. Bring the mixture to a gentle simmer, cover, and allow to cook until water has mostly evaporated and ...
From pbs.org
Estimated Reading Time 4 mins
See details


BROWN RICE PUMPKIN PUDDING RECIPE - WEBETUTORIAL
Brown rice pumpkin pudding is the best recipe for foodies. It will take approx 65 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make brown rice pumpkin pudding at your home.. Brown rice pumpkin pudding may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com
See details


BROWN RICE PUDDING - HEALTHYFOODFORLIVING.COM - A BLOG FOR ...
2021-09-12  · Following in the footsteps of my Pumpkin Raisin Bread Pudding and Pear-Cranberry Crisp, here is yet another dessert that can easily pass for breakfast. This healthier version of traditional rice pudding features fiber-rich brown rice, low-fat 1% milk, and a mere 4 tablespoons of unrefined sweetener. Warm cinnamon, fragrant vanilla, and plumped dried cherries accent the creamy rice …
From healthyfoodforliving.com
See details


PUMPKIN BROWN RICE PUDDING - COOKEATSHARE
Recipes / Pumpkin brown rice pudding (1000+) Breakfast Brown Rice Pudding. 2684 views. Breakfast Brown Rice Pudding, ingredients: 1 1/2 c. Water, plus 2 Tbsp., 1. Brown Rice Pudding. 1605 views. Brown Rice Pudding, ingredients: 1 c. Brown rice, 10 Tbsp. Apple juice, frzn Concentrate. Brown Rice Pudding . 1771 views. Brown Rice Pudding, ingredients: 2 c. Cooked brown rice, 2 …
From cookeatshare.com
See details


PUMPKIN BROWN RICE PUDDING - ELLIE KRIEGER
Rice pudding is one of those decadent-tasting desserts that lend themselves easily to a healthful upgrade. Using short-grain brown rice helps thicken a reduced-fat-milk base beautifully while giving the pudding a nutty taste and optimal nutrition. Pumpkin puree adds even more creaminess and, with the addition of cinnamon, ginger and nutmeg, turns this dessert into a delightful flavor mash-up ...
From elliekrieger.com
See details


BROWN RICE PUMPKIN PUDDING RECIPE - FOOD.COM | PUMPKIN ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #healthy     #desserts     #rice     #easy     #holiday-event     #low-fat     #puddings-and-mousses     #dietary     #christmas     #thanksgiving     #low-sodium     #low-cholesterol     #halloween     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #pasta-rice-and-grains     #brown-rice     #3-steps-or-less     #4-hours-or-less

Top Asked Questions

How long does it take to make pumpkin rice pudding?
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt. While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes.
What's the best way to make brown rice pudding?
Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring.
How to make pumpkin brown rice with pumpkin puree?
In a large pot, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened and translucent, 7 to 8 minutes. Add rice and stir to coat with oil. Toast rice, stirring often, until fragrant, 3 to 4 minutes more. Meanwhile, whisk together pumpkin purée and broth in a large bowl.
What kind of sugar do you use for Pumpkin pudding?
Sugar – plain old white sugar is great, but brown sugar will also work (the color of the pudding will be darker if you use brown sugar). Cornstarch – this is crucial for thickening it. Salt – just a pinch, to help balance the sweetness.

Related Search