Description
This creamy pumpkin rice pudding is gently spiced with cinnamon, nutmeg, and ginger for a cozy fall or holiday dessert. Naturally gluten-free and easy to make ahead, it’s a comforting treat perfect for gatherings.
Ingredients
- 3/4 cup (135g) white basmati rice
- 1 1/2 cups (360ml) cold water
- 1/2 teaspoon kosher salt
- 5 cups (1183ml) half-and-half, divided
- 1/2 cup (100g) granulated sugar
- 1 large egg, beaten
- 3/4 cup (170g) pumpkin puree
- 2 tablespoons pure maple syrup (or 2 tablespoons brown sugar)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- In a medium heavy-bottomed saucepan, combine the rice, water, and salt. Bring to a boil, stir once, then reduce to a simmer over the lowest heat. Cover and cook for 8 minutes.
- Stir in 4 cups of half-and-half and the sugar. Simmer uncovered for 20–25 minutes, stirring often, until the rice is very soft.
- Slowly stir in the beaten egg, then add the pumpkin puree, maple syrup (or brown sugar), cinnamon, nutmeg, and ginger. Cook for another 1 minute, then remove from heat.
- Stir in the remaining 1 cup of half-and-half and the vanilla extract. Mix well.
- Pour into a bowl and cover with plastic wrap. Serve warm or chilled as desired.
Notes
- This pudding is perfect for making ahead—store in the fridge or freezer.
- Refrigerate for up to 4 days; freeze for up to 3 months.
- To reheat, microwave or warm on the stove, adding more half-and-half if needed.
- Basmati rice is preferred, but Arborio or long-grain rice can also be used.
- Both canned and fresh pumpkin puree work well in this recipe.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
