Pumpkin Rice Pudding
Indulge in the cozy flavors of fall with this creamy Pumpkin Rice Pudding, a delightful twist on the classic dessert. Made with Arborio rice for an ultra-luxurious texture, this comforting dish is infused with velvety pumpkin purée, warm cinnamon, and a hint of nutmeg for the perfect autumn spice blend. Sweetened with a mix of brown sugar and granulated sugar, and enriched with whole milk and a touch of butter, this pudding achieves a luscious, melt-in-your-mouth finish. Optional raisins add a burst of sweetness, while a dollop of whipped cream on top turns it into an irresistible treat. Quick to prepare and perfect served warm or chilled, this dessert is the ultimate way to savor the season's pumpkin bounty. Perfect for cozy gatherings or a sweet weeknight indulgence, this Pumpkin Rice Pudding is sure to impress!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 cups Water
- 1 cup Pumpkin puree
- 3 cups Whole milk
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup Raisins (optional)
- as needed Whipped cream (optional, for serving)
Instructions
In a medium-sized saucepan, bring 2 cups of water to a boil. Add the Arborio rice and reduce the heat to low. Cover and simmer for 10-12 minutes, or until the water is mostly absorbed.
Once the rice has absorbed the water, stir in the pumpkin puree, whole milk, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
Cook the mixture over medium-low heat, stirring frequently to prevent the rice from sticking to the bottom of the pan. Continue cooking for 25-30 minutes, or until the rice pudding thickens to your desired consistency. The rice should be soft and creamy.
Once cooked, remove the saucepan from the heat and stir in the unsalted butter until it melts and incorporates into the pudding.
If you’d like to add raisins, stir them in at this stage while the pudding is still hot.
Allow the pudding to cool slightly before serving. Scoop it into bowls and, if desired, top with a dollop of whipped cream for added richness.
Enjoy warm or chilled!
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 302.5 g | 110% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 216.0 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1171 mg | 90% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2432 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
