Creamy Pumpkin Rice Pudding: Fall Obsession!
Pumpkin rice pudding: savor this creamy, spiced dessert, perfect for fall. Easy to make and wonderfully comforting for any occasion.
Ingredients
- 3/4 cup (135g) white basmati rice
- 1 1/2 cups (360ml) cold water
- 1/2 teaspoon kosher salt
- 5 cups (1183 ml) half-and-half (divided)
- 1/2 cup (100g) granulated sugar
- 1 large egg (beaten)
- 3/4 cup (170g) pumpkin puree
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- In a medium heavy-bottomed saucepan, combine the rice, water, and salt. Bring to a boil, stir once, then reduce to a simmer on the lowest heat and cover 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.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.