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Pumpkin Cardamom Rice Pudding w/ Maple Cream


Rice pudding is one of the few foods I develop insatiable cravings for – the urge hits, and I want a giant vat of it. I want to bathe it in cinnamon and eat it out of wide, warm mugs, savoring the sweet mixture of grainy and smooth textures in each spoonful. Here’s a delicious version that makes a perfect home for that random leftover cup of canned pumpkin.

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Rate this recipe 4.3/5 (4 Votes)


  • 4 1/2 cups whole milk
  • 1 cup Arborio rice
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 1 teaspoon ground cardamom
  • 1/4 cup heavy cream
  • 2 teaspoons maple syrup


Servings 6
Preparation time 15mins
Cooking time 20mins


Step 1

Combine 4 cups of the milk, rice, sugar, and salt in a medium saucepan, and bring to a boil over high heat, stirring occasionally. Right when the mixture boils (watch that it doesn’t boil over!), reduce heat to low and cook for 30 minutes, stirring every once in a while, until almost all the liquid is absorbed. Stir in the remaining 1/2 cup milk, pumpkin, and cardamom. Bring back to a simmer, then remove from heat.

Whip the cream in a cold bowl until soft peaks form. Add the maple syrup and whip until cream forms stiff peaks. Serve the pudding warm, topped with dollops of maple

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