Pumpkin Rice Pudding
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Recipe Intro From _bellabakes
This creamy, fall-flavored pumpkin rice pudding is made with RiceSelect® Arborio Rice, known for its perfect texture in puddings and risottos. Naturally gluten-free and easy to make ahead, this dessert is bursting with warm autumn spices. Top it with brown sugar whipped cream for an indulgent, comforting treat that’s sure to be a crowd-pleaser.
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Recipe Card
ingredients
For the Pumpkin Rice Pudding
- 1/4 cup RiceSelect® Arborio Rice
- 1/4 cup light brown sugar
- 2 1/2 cups whole milk
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 cinnamon stick
- Pinch of fine sea salt
- 1/2 cup heavy cream
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
ingredients
For the Brown Sugar Whipped Cream
- 1/2 cup cold heavy cream
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
Method
To make the pumpkin rice pudding:
Step 1
In a medium-sized pot, combine the RiceSelect Arborio Rice, brown sugar, whole milk, nutmeg, cloves, ginger, cinnamon stick, and a pinch of salt. Heat over medium-low, bringing the mixture to a gentle simmer.
Step 2
Once it starts to simmer, reduce the heat to low and cook the pudding, stirring frequently with a spatula to prevent the milk from burning or sticking to the pot.
Step 3
When most of the milk has been absorbed and the rice is tender, stir in the heavy cream, pumpkin puree, and vanilla extract. Continue simmering until about 80% of the cream is absorbed. The mixture will thicken as it cooks.
Step 4
Turn off the heat, cover the pot with a lid, and let the rice pudding sit for a few minutes to thicken further.
Step 5
Serve the pumpkin rice pudding warm, or refrigerate it for at least 4 hours to enjoy it cold.
To make the brown sugar whipped cream:
Step 1
In the bowl of a stand mixer, add the heavy cream, brown sugar, and ground cinnamon. Whisk on high speed until stiff peaks form, and the whipped cream holds its shape.
Step 2
Spoon the whipped cream over the rice pudding before serving.