Pumpkin Rice Pudding
Votes: 1
Time: 9 hours 35 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 240, total fat 6 G., saturated fats G., proteins 4 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 240, total fat 6 G., saturated fats G., proteins 4 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
Step-by-step recipe for making rice and pumpkin pudding.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp of water
- 1 tbsp. arborio rice
- 3 cups skim milk (2%)
- 1 tbsp. pumpkin puree
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 3/4 tsp ground cinnamon, plus more for sprinkling
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup heavy cream, whipped
We recommend
Recipes with similar ingredients: Arborio rice, milk, pumpkin puree, honey, vanilla extract, cinnamon, ground ginger, nutmeg, cream
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
- Bring water to a boil in a 4-quart ovenproof saucepan. Add the rice and cover. Reduce heat to low and simmer until the rice is almost cooked through, about 20 minutes.
- In a large bowl, combine milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg and salt.
- Add the pumpkin mixture to the hot rice and stir thoroughly. Cover and place in the oven. Cook until the liquid has reduced by about a third, 45 to 50 minutes. Remove from the oven and stir well to combine all ingredients. Transfer to a large bowl, cover, and refrigerate for at least 8 hours or overnight. The pudding can be stored in an airtight container in the refrigerator for up to 4 days. Serve the pumpkin pudding with whipped cream and cinnamon.
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