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Pumpkin Rice Pudding

Dana Gallagher
Serves 8 Hands-On Time: 05m Total Time: 30m

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.
By Kay Chun,  November 2001
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Quick Tip

Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy products.

Nutritional Information

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

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