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Dessert/Pumpkin Rice Pudding


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Rate this recipe 4.5/5 (2 Votes)


  • 2 cups short-grain or arborio rice
  • 6 cups of milk
  • 1 cup sugar
  • 1/2 vanilla bean, split lengthwise
  • 1 tsp grated orange zest
  • 1/4 cup orange juice
  • 1/4 tsp Kosher salt
  • 1 cup canned pumpkin
  • 1/4 cup dark brown sugar


Servings 8


Step 1

In a large suacepan, combine the rice, milk, vanilla bean, orange zest, orange juice and salt.
Heat to boiling over medium high heat, stirring occasionally. Reduce heat to medium low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20-25 minutes. Remove from heat.
Discard the vanilla bean. Stir in the pumpkin. The rceipe can be made ahead until this point. Cover and refrigerate up to two days ahead. To rewarm, stir in an additional 1 1/2 cups milk and stir gently over medium low heat. Serve warm, sprinkled with brown sugar.


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