Pumpkin Rice Pudding Recipes

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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

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

PUMPKIN RICE PUDDING



Pumpkin Rice Pudding image

"This pudding is the queen of comfort foods!" relates field editor Dee Falk of Stromsburg, Nebraska. "It's creamy, spicy and smells incredible while baking. It's a great way to use up leftover rice, too."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 11

4 cups whole milk
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs, beaten
3 cups cooked rice
1/2 teaspoon vanilla extract
Vanilla ice cream, optional

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly, over medium heat., Gradually whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil. Remove from heat. Stir in rice and vanilla., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Serve warm with ice cream if desired. Refrigerate leftovers.

Nutrition Facts : Calories 263 calories, Fat 5g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 221mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.

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.

PUMPKIN GINGER RICE PUDDING



Pumpkin Ginger Rice Pudding image

Categories     Milk/Cream     Egg     Ginger     Rice     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Simmer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 (1 1/2- to 2-pound) piece pumpkin or butternut squash, halved and seeded
1 tablespoon unsalted butter
2/3 cup plus 2 teaspoons granulated sugar
2/3 cup long-grain white rice
1/2 teaspoon salt
5 cups whole milk
8 large egg yolks
1 teaspoon vanilla
1/4 cup finely chopped crystallized ginger (2 ounces)
2 tablespoons turbinado sugar such as Sugar in the Raw (optional)
Special Equipment
a blowtorch (optional)

Steps:

  • Bake pumpkin:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
  • Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth.
  • Reduce oven temperature to 350°F.
  • Cook rice while pumpkin bakes:
  • Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
  • Make pudding:
  • Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
  • If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.

CREAMY PUMPKIN RICE PUDDING



Creamy Pumpkin Rice Pudding image

Even though the phrase "leftover pumpkin" doesn't exist in my household, most people often wonder what to do with the leftover pumpkin after making a pumpkin pie. I like to make this tasty, simple, and quick dessert when I have a huge can of pumpkin I haven't completely gone through. Whole milk and cinnamon rice milk really work best for this recipe, but some tasty variations that really add to this pudding's richness are vanilla rice or soy milk, and Silk Pumpkin Pie flavored soy milk (which is only seasonal, I wish it was available year-round! And is it just me or does Silk Pumpkin Pie Soymilk taste just like Silk Nog that's available around Christmas, only they package it differently? So if you're making it around Christmas, use Silk Nog!) This awesome dessert is great for parties and potlucks, it travels and freezes well, and was a big hit at my sister's Halloween party! Both the kids and adults loved it. (Note: Prep time does not include cooling time.)

Provided by the80srule

Categories     Dessert

Time 55m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 7

1 cup white rice (white rice is optimal, but I used long-grain yellow in this last time and it came out just as tasty,)
2 cups water
2 1/2 cups milk (or a milk variant I mentioned above, or one you like)
1 cup pumpkin puree
1 teaspoon unsweetened applesauce
3/4 cup sugar
1 teaspoon pumpkin pie spice (or, 1/4 tsp each ground allspice and ginger, cinnamon, and nutmeg but I'm too lazy for that)

Steps:

  • Rinse the rice, and cook it according to instructions (but don't add oil/butter, greasy rice will mess up this recipe) or just add the 2 cups water to a saucepan with the rice and simmer it for 15-20 minutes until fluffy. I think microwaving the rice (please check your brand of rice's instructions) will also work if you're in a hurry but I've only done it the stovetop way so far.
  • Don't rinse or drain the fluffy rice! It kills the nutrients and will also be hard to stir after this.
  • Add the milk, or milk variant, and stir it in well. Then add the applesauce and meld it perfectly.
  • Let the mixture simmer over medium heat until it thickens.
  • Add the pumpkin, mix thoroughly. Then add the sugar and spice.
  • Stir and let it cook until the rice is soft.
  • Pour into a large heatproof bowl/container, or individual serving ramekins/bowls, and let it chill for at least 2-3 hours before serving.
  • For presentation, garnish with cinnamon sticks or fresh mint leaves.

Nutrition Facts : Calories 282.2, Fat 4, SaturatedFat 2.4, Cholesterol 14.2, Sodium 53.9, Carbohydrate 56.5, Fiber 1, Sugar 25.3, Protein 5.7

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PUMPKIN CHIA SEED PUDDING - DR. DAVINAH'S EATS
2022-07-27 My pumpkin chia seed pudding recipe is simplified into two steps: Add the ingredients to a jar or blender. Mix or blend to incorporate and sit in the refrigerator overnight. Top with whipped cream & pumpkin spice, and cinnamon stick.
From drdavinahseats.com
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PUMPKIN SPICE RICE PUDDING - THYME & LOVE
2021-09-29 Instructions. Heat a large saucepan or pot over medium heat and add the rice and 2 cups water. Bring to a boil and cook until most of the water has evaporated, stir often, about 5 …
From thymeandlove.com
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Top Asked Questions

How to cook rice with pumpkin in it?
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.
How do you make pumpkin rice pudding with raisins?
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.
How to cook rice pudding with milk?
Bring the water to a boil in a saucepan over high heat and add the rice. Using the same saucepan, bring the milk to a boil over medium-high heat. Preheat an oven to 350 degrees F (175 degrees C). Pour half of the rice pudding mixture into a large bowl. Bake, uncovered until firm, about 30 minutes.
What can I substitute for pumpkin pie raisins?
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. 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.

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