Best 2 Baked Pumpkin Rice Pudding Recipes
Indulge in a delightful culinary experience with our Baked Pumpkin Rice Pudding, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dessert seamlessly merges the comforting warmth of classic rice pudding with the vibrant flavors of pumpkin, creating a symphony of flavors that will leave you craving more. Whether you're a seasoned baker or just starting your culinary journey, our meticulously crafted recipes, ranging from the traditional to the innovative, will guide you effortlessly towards creating this irresistible treat. Prepare to embark on a sensory adventure as you explore our diverse collection of recipes, each offering a unique twist on this timeless dessert.
Here are our top 2 tried and tested recipes!
BAKED PUMPKIN RICE PUDDING
Simple and delicious comfort food. This came from a Kraft cookbook, Best Ever Holiday Recipe Collection. Beautiful cookbook and full of great recipes, lots of popular name brand recipes. This appears to be a recipe full of possibilities, as far as options go. Soy milk instead of regular milk, brown rice instead of white, Splenda instead of sugar, are some of the changes I am considering. I think adding some raisins would be good, too. I think this tastes best, chilled. My son is not a vegetable eater. This is one way to get a vegetable into him, along with some vitamin A.
Provided by Watkinslady30
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan.
- Stir mixture constantly.
- Reduce heat to low; simmer 5 minutes, stirring occasionally.
- Remove pan from heat.
- Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.)
- Pour into greased 2 quart casserole.
- Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
- Serve warm or refrigerate until ready to serve.
- Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
- Put leftovers in the refrigerator.
BAKED PUMPKIN RICE PUDDING
Provided by Food Network Kitchen
Time 2h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
- Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
- Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.
Tips:
- To save time, use canned or frozen pumpkin puree instead of fresh pumpkin.
- For a richer flavor, use heavy cream instead of milk.
- Add a pinch of salt to the rice to enhance the sweetness of the pumpkin.
- Garnish the rice pudding with a sprinkle of pumpkin pie spice or ground cinnamon before serving.
- For a more decadent dessert, serve the rice pudding with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
Baked pumpkin rice pudding is a delicious and comforting dessert that is perfect for a fall gathering. With its simple ingredients and easy preparation, this recipe is sure to become a family favorite. Serve it warm or chilled, topped with your favorite toppings, and enjoy the sweet and creamy flavor of pumpkin in every bite.
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