Pumpkin Rice Pudding recipe
A luscious dessert made of stomach-friendly white rice, nutritious pumpkin puree, and soothing winter spices.
1 cup short-grain white rice
2 cups water
1 cup unsweetened pumpkin puree
1 cup heavy cream
¾ cup brown sugar
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon salt
1. Preheat oven to 375°F.
2. Combine rice and water in a small pot over high heat. Bring to a boil, cover, and lower to a simmer. Cook until rice is very tender is water is absorbed, stirring frequently, about 30 minutes.
3. Add remaining ingredients; mix well. Transfer to an oven-safe casserole dish; cover and bake 30 minutes. Serve warm or chilled.
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