Pumpkin Rice Pudding

Photo by Dana Gallagher
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 351 calories
    • Fat 6 g
    • Sat Fat 4 g
    • Cholesterol 18 mg
    • Sodium 147 mg
    • Protein 9 mg
    • Carbohydrate 65 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 217 mg


  1. Check 2cups short-grain or Arborio rice
  2. Check 6cups milk
  3. Check 1cup sugar
  4. Check 1/2 vanilla bean, split lengthwise
  5. Check 1teaspoon grated orange zest
  6. Check 1/4cup orange juice
  7. Check 1/4teaspoon kosher salt
  8. Check 1cup canned pumpkin
  9. Check 1/4cup dark brown sugar (optional)


  1. In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes. Remove from heat.
  2. Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point.
  3. Cover and refrigerate up to 2 days ahead. To rewarm, stir in an additional 1 1/2 cups milk and stir gently over medium-low heat. Serve warm, sprinkled with the brown sugar if desired.