PUMPKIN RICE PUDDING
"This pudding is the queen of comfort foods!" relates field editor Dee Falk of Stromsburg, Nebraska. "It's creamy, spicy and smells incredible while baking. It's a great way to use up leftover rice, too."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly, over medium heat., Gradually whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil. Remove from heat. Stir in rice and vanilla., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Serve warm with ice cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 263 calories, Fat 5g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 221mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.
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
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.
PUMPKIN GINGER RICE PUDDING
Categories Milk/Cream Egg Ginger Rice Dessert Bake Thanksgiving Pumpkin Fall Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bake pumpkin:
- Put oven rack in middle position and preheat oven to 450°F.
- Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
- Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth.
- Reduce oven temperature to 350°F.
- Cook rice while pumpkin bakes:
- Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
- Make pudding:
- Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
- If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.
PUMPKIN RICE PUDDING
This is one of my absolute favorite rice puddings. It tastes exactly like pumpkin pie and makes a really great breakfast dish! Try it with cooked brown rice and substitute dried cranberries for the raisins, if desired.
Provided by Robyn C.
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
- Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
- Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 69.1 g, Cholesterol 3.3 mg, Fat 0.5 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 0.2 g, Sodium 250.8 mg, Sugar 32 g
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 RICE PUDDING
This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.
Provided by Anonymous
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
- In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g
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