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Pumpkin Rice Pudding Recipe

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Hot Eats and Cool Reads Pumpkin Rice Pudding Recipe
Hot Eats and Cool Reads Pumpkin Rice Pudding Recipe from www.hoteatsandcoolreads.com

Description

Pumpkin rice pudding is a delicious and comforting dessert that is perfect for the fall season. It combines the creamy texture of rice pudding with the warm and cozy flavors of pumpkin pie. This recipe is easy to make and can be enjoyed as a dessert or a sweet breakfast treat.

Prep Time

The prep time for this recipe is approximately 10-15 minutes.

Cook Time

The cook time for this recipe is approximately 35-40 minutes.

Ingredients

  • 1 cup of uncooked white rice
  • 2 cups of water
  • 1 can of pumpkin puree
  • 1 can of evaporated milk
  • 1 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cloves

Equipment

  • A medium-sized saucepan
  • A whisk
  • A wooden spoon
  • A mixing bowl
  • A serving dish

Method

  1. Add the rice and water to a medium-sized saucepan and bring to a boil.
  2. Reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes or until the water has been absorbed.
  3. Add the pumpkin puree, evaporated milk, sugar, vanilla extract, cinnamon, nutmeg, and cloves to a mixing bowl.
  4. Whisk the ingredients together until they are well combined.
  5. Add the pumpkin mixture to the saucepan with the rice and stir to combine.
  6. Cook the pudding over medium heat for 15-20 minutes or until it has thickened and the rice is tender.
  7. Remove the saucepan from the heat and let the pudding cool for a few minutes.
  8. Transfer the pudding to a serving dish and serve warm or chilled.

Notes

  • This recipe can be easily doubled to serve a larger crowd.
  • You can use brown rice instead of white rice for a healthier option.
  • If you want a creamier texture, you can add an extra can of evaporated milk.

Nutrition Info

  • Calories: 280
  • Total Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 9mg
  • Sodium: 97mg
  • Total Carbohydrates: 60g
  • Dietary Fiber: 2g
  • Sugars: 37g
  • Protein: 5g

Recipes FAQ

  • Can I use pumpkin pie filling instead of pumpkin puree?

    • No, pumpkin pie filling is already sweetened and spiced, so it will alter the flavor of the pudding.

  • Can I use coconut milk instead of evaporated milk?

    • Yes, you can use coconut milk, but it will give the pudding a coconut flavor.

  • Can I make this recipe ahead of time?

    • Yes, you can make the pudding a day ahead of time and store it in the refrigerator.

Recipe Tips

  • Make sure to stir the pudding occasionally to prevent it from sticking to the bottom of the saucepan.
  • If the pudding is too thick, you can add a little more milk or water to thin it out.
  • You can top the pudding with whipped cream or chopped nuts for added flavor and texture.

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