Rice Pudding - Baked in a Pumpkin

By á-47

Ingredients

• 1 3-3 1/2 lb. sugar pumpkin
• 1 Tbsp. butter, softened
• 1 cup packed brown sugar, plus more for topping
• salt
• 2/3 cup instant rice
• 1 12 oz. can evaporated milk
• 1 Tbsp. molasses
• 1/4 tea. vanilla
• 1/4 tea. cinnamon

Preparation

Step 1

Preheat oven to 375 degrees. Slice off and reserve the top 1 1/2" of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 Tbsp. brown sugar and a pinch of salt.

Combine the ricer, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 Tbsp. 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" 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.