CREAMY PUMPKIN RICE PUDDING
Even though the phrase "leftover pumpkin" doesn't exist in my household, most people often wonder what to do with the leftover pumpkin after making a pumpkin pie. I like to make this tasty, simple, and quick dessert when I have a huge can of pumpkin I haven't completely gone through. Whole milk and cinnamon rice milk really work best for this recipe, but some tasty variations that really add to this pudding's richness are vanilla rice or soy milk, and Silk Pumpkin Pie flavored soy milk (which is only seasonal, I wish it was available year-round! And is it just me or does Silk Pumpkin Pie Soymilk taste just like Silk Nog that's available around Christmas, only they package it differently? So if you're making it around Christmas, use Silk Nog!) This awesome dessert is great for parties and potlucks, it travels and freezes well, and was a big hit at my sister's Halloween party! Both the kids and adults loved it. (Note: Prep time does not include cooling time.)
Provided by the80srule
Categories Dessert
Time 55m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the rice, and cook it according to instructions (but don't add oil/butter, greasy rice will mess up this recipe) or just add the 2 cups water to a saucepan with the rice and simmer it for 15-20 minutes until fluffy. I think microwaving the rice (please check your brand of rice's instructions) will also work if you're in a hurry but I've only done it the stovetop way so far.
- Don't rinse or drain the fluffy rice! It kills the nutrients and will also be hard to stir after this.
- Add the milk, or milk variant, and stir it in well. Then add the applesauce and meld it perfectly.
- Let the mixture simmer over medium heat until it thickens.
- Add the pumpkin, mix thoroughly. Then add the sugar and spice.
- Stir and let it cook until the rice is soft.
- Pour into a large heatproof bowl/container, or individual serving ramekins/bowls, and let it chill for at least 2-3 hours before serving.
- For presentation, garnish with cinnamon sticks or fresh mint leaves.
Nutrition Facts : Calories 282.2, Fat 4, SaturatedFat 2.4, Cholesterol 14.2, Sodium 53.9, Carbohydrate 56.5, Fiber 1, Sugar 25.3, Protein 5.7
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Tasha King
[email protected]The rice pudding was a bit too bitter. I would use less almond extract next time.
Peace Samantha
[email protected]The rice pudding was a bit too sour. I would use less lemon zest next time.
Koser Allah-rakha
[email protected]The rice pudding was a bit too spicy. I would use less ginger next time.
Relebogile Masimong
[email protected]The rice pudding was a bit too runny. I would cook it for a bit longer next time.
Bethany Renea
[email protected]The rice pudding was too thick. I would add more milk next time.
Tyler Tennis
[email protected]The rice pudding was a bit bland. I would add more spices next time.
Md Forkan
[email protected]This rice pudding was a bit too sweet for my taste. I would reduce the amount of sugar next time.
Jahid Niloy
[email protected]I made this rice pudding for my kids and they loved it! It was a great way to get them to eat their pumpkin.
SALISU RABI'U MUHAMMAD
[email protected]This recipe is a keeper! It's the perfect dessert for a special occasion or a simple weeknight meal.
Isatu Saidy
[email protected]I've never made rice pudding before, but this recipe made it so easy. It was a great way to use up some leftover pumpkin puree.
Sanaullah Wafa
[email protected]This dish was easy to make and turned out great! I used brown rice instead of white rice and it was still delicious.
Obinna Franklin
[email protected]I'm not usually a fan of pumpkin desserts, but this rice pudding changed my mind. It was so delicious and satisfying.
SajjadG SajjadG
[email protected]This recipe was a hit at my Thanksgiving dinner. Everyone loved the creamy texture and the subtle pumpkin flavor.
Ramu Tharu
[email protected]I've tried many pumpkin rice pudding recipes, but this one is definitely the best. It's so easy to make and the results are always amazing. My family loves it!
Ambra Rauf
[email protected]This pumpkin rice pudding was a delight! The texture was creamy and smooth, and the pumpkin flavor was perfectly balanced with the spices. It was the perfect comfort food for a chilly fall day.