Pumpkin Rice Pudding

8
Servings
5m
Prep Time
25m
Cook Time
30m
Ready In


"Found this recipe in an email sent to me by @ realsimpledotcom & admit we see rice pudding as comfort food to-the-max. So it should come as no surprise that we see this recipe as exceptional comfort food to-the-max. Enough said. ENJOY!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (310.1 g)
  • Calories 394.3
  • Total Fat - 8.5 g
  • Saturated Fat - 4 g
  • Cholesterol - 20.4 mg
  • Sodium - 477.4 mg
  • Total Carbohydrate - 67.4 g
  • Dietary Fiber - 4.7 g
  • Sugars - 45.3 g
  • Protein - 13.6 g
  • Calcium - 279.7 mg
  • Iron - 1.7 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.2 mg

Step 1

In a lrg saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice & salt. Heat to boiling over med-high heat, stirring occasionally. Reduce heat to med-low & cook (stirring occasionally) until the rice is tender & most (but not all) of the liquid is absorbed, approx 20-25 min.

Step 2

Remove from heat, discard the vanilla bean & stir in the pumpkin. The recipe can be made ahead to this point.

Step 3

Cover & refrigerate the cooked rice mixture up to 2 dys ahead. To rewarm, stir in an additional 1 1/2 cups milk & stir gently over med-low heat. Serve warm, sprinkled w/the brown sugar as desired.

NOTE FROM ME - Altho not a part of the recipe, it occurred to me that raisins are often part of most rice pudding recipes. However, this recipe targets the holiday season & I thought it would be a nice touch to add plumped cranberries as an optional ingredient. If you agree, plump them & drain well. Then add them at the same time you stir the pumpkin into the cooked rice.


NOTE #1 ON 1/18/17 - Made a half recipe today using the dried cranberries w/the full amt of pumpkin because I had an excess. It worked fine, so feel free to use the lesser amt of pumpkin per the recipe or increase it as I did. The cranberries are a must IMHO.


Tips & Variations


  • No special items are required.

Related

Mia in Germany

Yum! I had some butternut squash leftover which I used for this. So good!! Thanks for sharing. Made this for FYC game on FFF

review by:
(11 Mar 2018)