We love rice pudding here…and we have a ton of pumpkin to play with this year. It seems as if every time we go to the store, we come home with yet another pumpkin…so here’s a recipe.
A note about the pumpkin I use: I do not use pumpkin from a can. I don’t think I have used can pumpkin in over ten years. We buy a pumpkin, cut it in half, scoop out the seeds and innards, and then put it in the oven to bake … until it is all soft and squishy when I push on the outer skin. Once cool, that outer skin peels right off, no issues. I freeze this once cool. I do not process the pumpkin if it is chunky…I just go with it.
Also, the recipe I am about to give you is inspired by at least twenty other recipes, some of which I have used, and some I have not. What I needed when I made this was a recipe that called for left-over rice, as in already cooked and ready rice. Rice pudding for us is always something we make after we have rice left over from one meal or another. When I did my original search online for “pumpkin rice pudding” I found no recipes that called for such rice. All the recipes had the rice cooking incorporated into the cooking process.
So–before I started this project, I already had my 1 cup of cooked pumpkin ready.
I also had rice. I had prepared two cups of dry rice per package directions (2 cups of rice, 3 cups of water, in my rice cooker until done for ours). We used about 1 cup of cooked rice…and whatever was left over was what we used to make this dessert.
Helpful, aren’t I? You can prepare 2 cups of uncooked rice and use all of that rice in this recipe.
So–here are the ingredients:
Your cooked cooled rice
3 cups of milk (any kind)
1 cup pumpkin
3/4 cup brown sugar — add more if you like it sweeter
1TB vanilla extract (yes, one tablespoon–you could use 1 tsp and be fine)
1/2 tsp pumpkin pie spice
1/4 ground cardamom
1/2 tsp salt
Preheat oven to 375.
I used my kitchen aid for this. First I put in the milk and eggs and mixed those thoroughly while adding the vanilla extract, spices and salt. Then I added the brown sugar and let it mix a bit. Then I added the pumpkin and I let it mix awhile since the pumpkin was a bit chunky. The mixing broke it down more. Then I slowly added the rice a bit at a time, allowing everything to incorporate and soak together.
I poured all of this into a 9in x 13 in casserole dish.
I baked this for 55-65 minutes. I started checking at 55 minutes. It was cooked through, but not browned on top, so I left it in until the top browned.
Now, rice pudding in this house means no way is anyone allowing it to cool before eating. We scooped some up into bowls, added a bit of milk over the top–although you can top with heavy cream, half and half, or whipped cream, as you like it…and then we all happily munched away.