Creamy Pumpkin Rice Pudding
Creamy Pumpkin Rice Pudding is a comforting fall treat, rich with pumpkin and spices, perfect for sharing with the whole family. This classic pudding recipe blends cooked rice, pumpkin purée, warm spices, and milk into a creamy dessert that’s both easy and satisfying.
Servings: 6
Calories: 302kcal
Equipment
- Medium saucepan
- Large saucepan
- Wooden spoon or silicone spatula
- Whisk
Ingredients
- 1 cup uncooked medium-grain rice Arborio
- 2 cups water
- Pinch of salt
- 4 cups whole milk
- 1 cup pumpkin purée not pumpkin pie filling
- ¼ - ½ cup packed brown sugar adjust to desired sweetness
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- Toasted pecans for garnish optional
Instructions
- In a medium saucepan, combine rinsed rice, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
- In a large saucepan, whisk together the milk, pumpkin purée, brown sugar, and granulated sugar. Add the cooked rice and stir to combine.
- Bring the mixture to a gentle simmer over medium-low heat, stirring often to keep it from sticking. Continue cooking for 20–25 minutes, or until thickened and creamy.
- Stir in vanilla extract, pumpkin pie spice, and cinnamon. Taste and adjust sweetness or spice if needed.
- Spoon into bowls and enjoy warm, or chill for a few hours. Top with toasted pecans if desired.
- If your pudding thickens too much as it cools, simply stir in a splash of milk before serving to loosen it back up.
Video
Notes
Notes: Stir continuously and do not walk away while simmering. If your pudding thickens too much as it cools, simply stir in a splash of milk before serving to loosen it back up.
Storage: Pumpkin rice pudding keeps well in an airtight container in the refrigerator for up to 4 days.
Freeze: Freezing is not recommended.
Reheat: Warm on the stove or in the microwave with a splash of milk.
Substitutions
- Milk: Use a combination of milk and heavy cream or half-and-half for a richer flavor and creamier texture.
Nutrition
Calories: 302kcal | Carbohydrates: 55g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 371mg | Fiber: 2g | Sugar: 27g | Vitamin A: 6620IU | Vitamin C: 2mg | Calcium: 227mg | Iron: 2mg
