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Pumpkin Rice Pudding
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Pumpkin pie meets rice pudding for a creamy, custardy treat perfect any time of day.
Ingredients:
  • 2 quarts water
  • 1 cup Arborio rice
  • 4 cups skim milk
  • 1 vanilla bean, split lengthwise
  • 0.33333334326744 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup raisins
  • ground cinnamon, for garnish
Instructions:
  • 1. In a saucepan over high heat, bring water to a boil. Add rice, then reduce heat to medium-low. Simmer uncovered for 7 minutes, then drain thoroughly.
  • In a saucepan, bring the milk to a boil over medium-high heat. Add rice, vanilla bean, and salt. Simmer over medium-low heat, stirring frequently, until rice is very soft and absorbs most of the milk, for 15 to 18 minutes. Remove from heat, discard the vanilla bean, and stir in the sugar.
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 2 quart baking dish.
  • Transfer half of the rice pudding mixture into a large bowl, and stir in pumpkin puree, cinnamon, ginger, and nutmeg. Spread the pumpkin rice pudding into the baking dish. Mix raisins into the rest of the rice pudding, then layer it on top of the pumpkin rice pudding.
  • Bake for about 30 minutes until firm. Serve warm and sprinkle with cinnamon, if desired.

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