Pumpkin Rice Pudding

[No image!]


Nicked from Real Simple, November 2001.


  • 1 cup Sugar (granulated)
  • .25 teaspoons Salt (Kosher)
  • 2 cups Rice (short grain)
  • 6 cups Milk
  • .5 each Vanilla Bean
  • 1 teaspoon Orange Zest
  • .25 cups Orange (Juice)
  • 1 cup Pumpkin (tinned)
  • .25 cups Sugar (brown

Cooking Instructions

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.

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

Recipes by Contributor