PUMPKIN GINGER RICE PUDDING
Categories Milk/Cream Egg Ginger Rice Dessert Bake Thanksgiving Pumpkin Fall Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bake pumpkin:
- Put oven rack in middle position and preheat oven to 450°F.
- Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
- Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth.
- Reduce oven temperature to 350°F.
- Cook rice while pumpkin bakes:
- Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
- Make pudding:
- Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
- If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.
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Prashath Prashath
p.p9@gmail.comI'm looking for a vegan version of this recipe. Can you help me?
Steephen Van lee
s.l78@hotmail.frWhat are some other toppings that I can add to this rice pudding?
Dora Aquije
a.dora@hotmail.comHow long does this rice pudding last in the refrigerator?
Sunshine YouTube
ysunshine8@hotmail.frCan I freeze this rice pudding?
Biraj Tamang
biraj@hotmail.comCan I make this recipe in a slow cooker?
N iqbal
ni73@yahoo.comCan I use brown rice instead of white rice?
Jimmy Purdy
purdy.j@hotmail.comI'm allergic to ginger. Can I substitute another spice, such as cinnamon or nutmeg?
Sotun Alamgir
as19@hotmail.co.ukThis recipe is too sweet for my taste. I would recommend reducing the amount of sugar by half.
yikeber Abebayhu
a87@aol.comI followed the recipe exactly and the pudding turned out lumpy. I'm not sure what went wrong.
ebeyor destiny akpola
e.a@aol.comThis recipe is a bit bland for my taste. I would recommend adding more ginger or pumpkin spice to give it more flavor.
Mr g
m_g52@gmail.comI made this rice pudding for my family and they loved it! The pumpkin and ginger flavors are a perfect combination. I also like that it's a relatively healthy dessert.
Junior Shai
shai-junior@gmail.comThis is a great recipe for using up leftover pumpkin puree. The pudding is creamy and flavorful, and the ginger adds a nice touch of spice. I also like to add a few chopped cranberries for extra tartness.
milf
milf45@yahoo.comI've never been a big fan of rice pudding, but this recipe changed my mind. The pumpkin and ginger flavors are perfectly balanced, and the pudding is creamy and smooth. I'll definitely be making it again.
Koketso Sebogodi
sebogodi1@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The pudding is creamy and flavorful, and the ginger adds a nice touch of spice. I highly recommend it.
Annette Patterson
patterson.annette59@hotmail.comI made this rice pudding for a potluck and it was a huge success! Everyone loved the unique flavor and texture. I'll definitely be making it again.
Emaan Anjum
eanjum@yahoo.comThis is one of my favorite rice pudding recipes. The ginger adds a nice spicy kick that balances out the sweetness of the pumpkin. I also like to add a few chopped walnuts for extra crunch.
Hamzi Awan
hamzi-a73@hotmail.comI've made this recipe several times now, and it's always a hit. My family loves the creamy texture and the subtle sweetness of the pumpkin. It's also a great way to use up leftover rice.
Md Rasidul Islam
m-i@gmail.comThis pumpkin ginger rice pudding is an absolute delight! The combination of pumpkin, ginger, and rice creates a unique and flavorful dish that is both comforting and satisfying. I highly recommend it.