Cinnamon spiced rice pudding baked in a sugar pumpkin with milk, honey, vanilla, ginger and nutmeg. Once baked the tender pumpkin is stirred into the pudding.
Pumpkin pie meets rice pudding. They fall in love.
The same rice used for risotto, arborio rice, makes it super creamy. The thickness of the pudding is entirely up to your personal taste. The longer you cook it the more liquid the rice will absorb.
Just keep in mind that it will thicken further as it cools and stirring the pumpkin in will also soak up some of the liquid. If it turns out too thick for your liking stir a little heavy cream or whole milk into it.
This seasonal treat will make your entire house smell edible.
Like autumn dressed to the nines.
Cinnamon spiced rice pudding baked in a sugar pumpkin with milk, honey, brown vanilla, ginger and nutmeg. Once baked the pumpkin is scraped up and stirred into the pudding.
Ingredients
Instructions
- Preheat the oven to 375 degrees F.
- Bring the water to a boil in a medium saucepan with a tight-fitting lid. Stir in the rice, cover and educe heat to low. Simmer rice about 20 minutes to al dente.
- Meanwhile in a large mixing bowl whisk together the milk, honey, vanilla, cinnamon, ginger, nutmeg, and salt. Rub the inside of the pumpkins with a tablespoon of butter and 2 tablespoons brown sugar each. Set them so they don't touch in a large roasting pan.
- Stir the hot rice into the milk mixture. Divide evenly between the pumpkins keeping an even ration of rice to milk in each one. Put the lids on the pumpkins. Add boiling water to the bottom of the roasting pan until it reaches about an inch up the pumpkins. Cover the enire pan with foil.
- Bake 1 hour to 1 hour 30 minutes until pumpkin is tender and most, but not all of the liquid is absorbed.
- Remove from the oven and allow to cool slightly. Carefully scrape the sides of the pumpkins stirring the flesh into the pudding. If the rice pudding is too thick you can stir in a little heavy cream or whole milk. Serve with whip cream and a sprinkle of cinnamon or brown sugar.
Notes
Recipe adapted from Ellie Krieger
Method adapted from Food Network Magazine
How did you know I love rice pudding??? This looks incredible. Pinned it!
SnoWhite @ Finding Joy in My Kitchen recently posted..Baked Mozzarella Sticks
Reeni, I love visiting cinnamon spice because you always put a spin on a classic dessert. Like your free-form cherry pie in the summer- still thinking about that one! And today’s rice pudding with an autumn twist. Love this one too. :)
sally @ sallys baking addiction recently posted..york peppermint patty fudge cookies.
Thanks Sally! That’s sweet!
Oh my goodness, you have just made my day! I adore pumpkin and love rice pudding, but had never even thought of combining the two. This is so great!
Lori recently posted..Homemade Garden Chili Slow Cooker Recipe
Looks awesome! Rice pudding is such a nice comfort food and the addition of pumpkin makes it so perfect for fall.
Amy (Savory Moments) recently posted..Salisbury steak with red wine-mushroom sauce
Pumpkin pie and rice pudding is a fabulous idea :D
Yum!
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..I’m Back Bringing Spring