PUMPKIN RICE PUDDING
Steps:
- Preheat the oven to 375F.
- Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
- In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
- While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
Nutrition Facts : Calories 240, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 120 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 4 grams
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.
CREAMY PUMPKIN RICE PUDDING
Baking means less hands-on time for this creamy pudding. Make up to 24 hours ahead, and prepare the topper just before serving. I found this recipe in Better Homes and Gardens magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
- In medium bowl combine eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1 1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.
- Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.
- Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey, and cranberries. Spoon over pudding. Serve warm.
- To store, cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 255.1, Fat 10.5, SaturatedFat 2.4, Cholesterol 111.4, Sodium 158.9, Carbohydrate 35, Fiber 2, Sugar 21.1, Protein 7
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
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.
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- In a medium sized pot add the rice, cinnamon stick, and water. Place over medium heat and bring to a boil, stirring occasionally.
- Once boiling cover with a lid, reduce heat to low, and simmer for 10-12 minutes. At this point most of the water should be absorbed.
- Stir in the milk, pumpkin puree, and pumpkin pie spice. Turn heat to medium-low, cover, and continue cooking for 10 minutes.
- Remove the lid and stir in the vanilla and brown sugar. Continue cooking (can raise heat to medium) until the rice pudding has reached a thick consistency, about 20 mins or so. While the rice pudding is thickening, make sure to stir it occassionally to prevent it from sticking to the bottom of the pot.
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- In a medium heavy-bottomed saucepan, combine the rice, water and salt. Bring it to a boil, stir once, the reduce to a simmer on the lowest heat and cover. Simmer covered for 8 minutes.
- Stir in 4 cups of half-and-half along with the sugar. Simmer uncovered for 20-25 minutes, until the rice is very soft, stirring often.
- Once the rice is totally soft, slowly stir in the beaten egg followed by the pumpkin, maple syrup and spices. Cook for another 1 minute then remove from the heat.
- Add the remaining cup of half-and-half and vanilla. Stir well. Pour into a bowl, and cover with plastic wrap. Serve warm or chilled.
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