Pumpkin Rice Pudding

Pumpkin Rice Pudding
Dana Gallagher

Serves 8
preparation
5
minutes
cooking
30
minutes

Ingredients

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

Directions

  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.

 

Kay Chun
October 2001

Nutritional Information

  • Per Serving
  • Calories 351
  • Calcium 217 mg
  • Carbohydrate 65 g
  • Cholesterol 18 mg
  • Fat 6 g
  • Fiber 2 g
  • Iron 2 mg
  • Protein 9 mg
  • Sat Fat 4 g
  • Sodium 147 mg
What does this mean? See Nutrition 101.