These roasted potatoes over a campfire remind me of summers spent with my grandfather. Add more butter and season with salt and pepper before serving.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups instant rice
- 4 cups water
- 1 (29 ounce) can pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ cups brown sugar
- ½ cup butter
- salt to taste
Instructions
- Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
- Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 346 mg |
| Sugars | 43 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
My roommates loved this!
I was in a similar situation and had rice and pumpkin in the fridge and not much else. This is sort of a pumpkin rice pudding in my opinion. We had a greater rice to pumpkin ratio. Also, based on other reviewers, cut down the sugar by 1/2 cup and didn’t miss the extra sugar at all.
Not much more than just sweet rice. It’s missing something. Won’t make this again.
I meant to follow the recipe when I made this, but the pumpkin puree I thought I took out of the freezer ended up being mashed sweet potatoes. I made it anyway, adding some pecans and a little heavy cream, and it made a nice breakfast. I will have to try this again with pumpkin.
Instead of using instant rice, I used brown rice and water. I cut the recipe in half and cooked the brown rice with a ratio of 2:1. After the rice was cooked, I stirred in the pumpkin puree (I used organic pumpkin puree), the original amount of pumpkin pie spice and only about a scant 1/4 cup of brown sugar and a couple tablespoons of butter (we’re watching our calories/sugars here). I served it with a float of fat free half-n-half on top. This was quite good, even with my adjustments. This was a great way for me to get extra vitamins into my kids and to use up pantry ingredients to make a filling and tasty breakfast. Next time, I may add a chopped apple or a handful of organic raisins. I also think this might be good with an egg thrown in and a little vanilla, to add a little more protein and to fake you out to think you’re having rice pudding.
Awesome! My 15 month old devoured it — anything that can cause that reaction and still provide vitamins gets a thumbs up from me! I even cut down on everything because I only had a 15oz can of pumpkin on hand. Still yummy 🙂
The flavors were fine, but the texture was bad.
Overall we liked this but it is easier to make rice pudding and less expensive. But if you want something with pumpkin for what ever reason like a “pumpkin” party then this is an easy dish to make. It almost was a 4 stars. I would give it 3 and 1/2.
Easy to make. I used brown rice instead of instant rice. I was pleased to have a new flavor of rice pudding. T
I was looking for a way to incorporate pumpkin with rice, so I decided to try this. It tasted pretty good, but didn’t go well at all with my meal I planned. It is very sweet, pretty much just tastes like pumpkin pie, which I expected but I didn’t think it would be AS sweet. I felt like I should have eaten it for dessert instead of a side dish. It’s worth a try, but remember it tastes sweet like pumpkin pie when planning your meal.
This was a pretty straightforward, easy to prepare dish. It also tastes wonderful! Obviously like pumpkin pie, but this is a nutritious side dish as well; pumplin is a great source of fiber and vitamin A. A big plus is that kids will like this too!
This is a good simple recipe to get some healthy pumpkin into my family.