Rating: 4 stars
541 Ratings
  • 5 star values: 309
  • 4 star values: 55
  • 3 star values: 65
  • 2 star values: 58
  • 1 star values: 54

This twist on a classic rice pudding adds zesty orange and rich canned pumpkin to the recipe you know and love. Consider it a perfect dessert for celebrating fall flavors any day of the year.


Credit: Dana Gallagher

Recipe Summary

5 mins
30 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point.

  • 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.

Nutrition Facts

calcium 217mg; 351 calories; carbohydrates 65g; cholesterol 18mg; fat 6g; fiber 2g; iron 2mg; protein 9mg; saturated fat 4g; sodium 147mg.