Pumpkin Rice Pudding with sweetened condensed milk and roasted pumpkin, a delicious Fall dessert that is comforting and heart-warming, and bursting with cozy flavours of cinnamon and pumpkin spice. It's so creamy and indulgent, and it reminds me of childhood and happy days.
Rice pudding is one of those childhood dishes that we always go back to whenever we are in need of comfort and a warm smile on our faces. Nothing says comfort food better than a creamy, milky, sweet hot bowl of rice pudding to make us all happy.
This pumpkin rice pudding is a twist on the classic rice pudding dish, but packed with Fall flavours that are earthy and soul-warming. The addition of cinnamon and pumpkin spice makes this pudding extremely delicious and so cozy.
And with pumpkin season in full swing, I can't think of a better choice than some perfectly roasted pumpkin; sweet, with slightly caramelized edges that make Harvest season one to remember.
True, you can swap it for canned pumpkin, if you don't have any real pumpkin around, but if you can roast a pumpkin, the taste is utterly divine. Alternatively, you can go for roasted butternut squash, or even sweet potatoes.
If you can, use full-fat milk for this pumpkin rice pudding, it makes for a much richer, creamier pudding. You know me, I don't do things by halves, and to me, full-fat ingredients are worth every single calorie.
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Ingredients used
- roasted pumpkin - depending on the size of the pumpkin used, if you cut it into wedges, it shouldn't take longer than an hour to roast a medium-sized pumpkin, and any leftovers can be used for so many more recipes
- sweetened condensed milk - adds sweetness and creaminess
- rice pudding rice - in the UK you can find special rice pudding rice in supermarkets, but otherwise any short-grained, round rice is good enough
- milk - as mentioned, I prefer to go for full-fat milk, but semi-skimmed is the next best thing othewise
- water - for boiling the rice
- ground cinnamon & pumpkin pie spice - add so much Fall flavour to the dish
Step-by-step photos and instructions
- rinse the rice under cold water until the water runs clear
- add the rice to a large pan, pour over the water, place a lid on the pan, and leave it to simmer until all the water is absorbed ( see photo 2)
- pour in the milk and give it a good stir
- in a mixing bowl, add the roasted pumpkin puree, condensed milk, ground cinnamon and pumpkin pie spice
- use a hand mixer to beat them together until smooth, then add the mixture to the rice pudding
- let it simmer on a medium heat until most of the milk is absorbed, and the pudding is creamy and runny ( see photo 8)
Expert tips
It might look like there is too much milk compared to the amount of rice used, but we really need that amount to get a milky and very creamy rice pudding.
Remove the pudding from the heat while it's still runny, once the pudding cools down, it will set further. We don't want a rock-hard rice pudding!
Other rice pudding recipes
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Pumpkin Rice Pudding
Ingredients
- 1 cup roasted pumpkin puree
- ½ cup sweetened condensed milk
- ½ cup rice pudding rice
- 1 cup water
- 2 ¼ cup full-fat milk
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Rinse the rice under cold water until the water runs clear.
- Add the rice to a large pan and pour over the water.
- Place a lid on the pan and let it simmer on a medium heat until the water is fully absorbed.
- Remove the lid, pour over the milk, and give it a good stir.
- In a mixing bowl, add the roasted pumpkin puree, condensed milk, cinnamon and pumpkin pie spice and use a hand mixer to beat them together until smooth.
- Add the pumpkin mixture to the rice, and mix well to combine.
- Leave it to simmer until the pudding is runny and very creamy, stirring occasionally.
- Remove it from the heat, and leave it to cool down, it will set further once cool.
Video
Notes
- It might look like there is too much milk compared to the amount of rice used, but we really need that amount to get a milky and very creamy rice pudding.
- Remove the pudding from the heat while it's still runny, once the pudding cools down, it will set further. We don't want a rock-hard rice pudding!
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