- Calcium 217mg
- Calories 351
- Carbohydrate 65g
- Cholesterol 18mg
- Fat 6g
- Fiber 2g
- Iron 2mg
- Protein 9mg
- Sat fat 4g
- Sodium 147mg
Pumpkin Rice Pudding
Dana Gallagher
How to Make It
Step 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.
Step 2
Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point.
Step 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.
LetaBee
2012-12-13T22:32:21-05:00
I think the problem with this recipe is using orange juice in the cooking liquid for the rice. The same thing happens when you cook beans with tomatoes, the beans NEVER soften.
I'm going to try this recipe WITHOUT orange juice and see how it goes.
jnsanjose
2011-11-26T10:52:58-05:00
not sure where they get the cooking time, but i am approaching 50 minutes on the rice and there is not only a lot of liquid, but the rice is not tender yet. Not sure what I did wrong, but i followed the steps above to the 't'. It smells great, but it's taking forever to cook the rice
Terirees6
2011-11-23T10:11:24-05:00
I love most of the recipes on this site but I have to say this was really bad. Pumpkin is number one on my list of foods but for some reason this was not good at all. My husband tried it and felt the same way - we are both pumkin lovers.
outofafrica
2011-11-23T09:49:26-05:00
where do you see the reviews for this recipe?
