Try this dish if you enjoy both tomato sauce and pesto. Very good and easy to prepare! If possible, serve with breadsticks.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 1 to 2 – quart baking dish |
Ingredients
- 2 quarts water
- 1 cup Arborio rice
- 4 cups skim milk
- 1 vanilla bean, split lengthwise
- 1 pinch salt
- ⅓ cup white sugar
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup raisins
- ground cinnamon, for garnish
Instructions
- Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
- Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
- Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.
- You can substitute 2 teaspoons of vanilla extract for the vanilla bean. Stir it into the cooked rice pudding in Step 3.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 0 g |
| Sodium | 251 mg |
| Sugars | 32 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
It was good, but as others have said, it might be missing something. Dad suggested brown sugar and a little bit of clove spice. I think I’d use 1/2 c brown sugar instead of 1/3c white sugar, if I make it again. I used Kouho Rose rice and whole milk instead of arborio rice and skim milk, just because that’s what I had on hand. It was very creamy. I don’t quite understand why there are 2 levels of rice pudding. I think the raisins would do fine cooking in the pumpkin. Who knows? It was strange, but my mouth was dry after eating it. It was an unexpected effect…
I was so excited to try this. I love rice pudding and I love pumpkin anything, but this was neither pumpkin spiced enough to remind me of pie nor sweet creamy enough to remind me of rice pudding.
Delicious twist on plain old rice pudding. It was a hit with my family.
I think this recipe could have used a little more sugar. That having been said, I ended up with a lot of it after Thanksgiving and had it for breakfast every day with a little half & half poured over top until I finished it. I love pudding any way I can get it.
This is pretty tastey. I am a huge fan of rice pudding and since I have an abundance of pumpkin in my freezer I was searching for a use for it. Followed the recipe except used a heaping tsp of pumpkin spice instead of the individual spices. Also increased the sugar to 1/2c. After simmering in the milk for 20mins it was still really soupy so I decided to just mix in the puree and not layer. Cooked for 60 mins, stirring every 20mins and it came out beautiful.
a good way to have nutrition and sweetness in a dessert. I would increase the sugar a bit…good flavor overall. I used leftover brown rice.
We skipped the water and cooked the rice in rice milk, adding rice milk again later. Also substituted agave for the sugar. We all enjoyed this – but by itself made us think of it as more of a breakfast porridge rather than a dessert. Topping of ice cream or whipping cream was a nice add.
I used soymilk instead of moo milk, and honey instead of sugar. It turned out really well! I did feel like it was missing something so I added more cinnamon and that helped. My 18 mos. old and I enjoyed it very much!
This was very tasty. My family was doing a vegan type diet for a few weeks and this definitely helped with the sweet cravings.
First of all, I’m a big fan of both pumpkin pie and rice pudding. I don’t think this tastes like pumpkin pie and I didn’t love the pudding. I made it exactly as written(4 cups of milk is not too much when using the right rice), but something in the pumpkin layer seemed off. I think it could have used more sugar and spices. I would taste the pumpkin half before baking it, and add whatever you think it needs.
Although you might like the healthy version, you must try the recipe as it is first!… That is my rule of thumb. All rice is different and is not as starchy or as absorbable as the rest! I can soak up 6 cups of milk with 1 cup of reg med grain rice..Brown rice takes longer to asborb liquid than thw white rices…Cooking is a chemistry, you have to know what your doing before u start changing things, plus have the experience in doin so. From a professinal cook and chef yours truly George
I used brown rice for this recipe and it seemed like the recipe called for way too much water and too much milk because the rice didn’t come close to absorbing all the liquid. I drained out a lot of milk. However it still came out pretty good. I wouldn’t say it was amazing but it is editable.
This was great. You should definatley make it.