Pumpkin Rice Pudding
This comforting pumpkin rice pudding is a creamy dessert that features the warm flavors of pumpkin and spices, making it perfect for fall or any time of the year.
Equipment
- 1 Medium saucepan
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Whisk
- 4 Serving bowls
Ingredients
- 1 cup Arborio rice
- 4 cups milk
- 1 cup canned pumpkin puree
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons butter
- to taste chopped pecans or walnuts Optional toppings.
- to taste whipped cream Optional toppings.
Instructions
- In a medium saucepan, combine the Arborio rice and 4 cups of milk over medium heat. Stir frequently to prevent sticking.
- Once the mixture begins to simmer, reduce the heat to low. Cook for about 20 minutes, stirring occasionally, until the rice is cooked and the mixture is creamy.
- Stir in the pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix well to combine.
- Continue to cook on low for an additional 5-10 minutes, while stirring frequently, until the pudding reaches a desired consistency.
- Remove the saucepan from heat and stir in the butter until melted and well incorporated.
- Allow the pudding to cool slightly before serving. You can serve it warm or chilled, topped with chopped nuts or whipped cream if desired.
- For added flavor, you can include a pinch of ginger or cloves.
- Store any leftover rice pudding in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if necessary to restore creaminess.
Notes
For added flavor, you can include a pinch of ginger or cloves.
Leftover rice pudding can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if necessary to restore creaminess.
This recipe can be easily doubled for larger gatherings.