Pumpkin Rice Pudding
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.
Servings: 4 people
Calories: 331kcal
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!
Nutrition
Calories: 331kcal | Carbohydrates: 54g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 114mg | Potassium: 534mg | Fiber: 3g | Sugar: 31g | Vitamin A: 10418IU | Vitamin C: 4mg | Calcium: 327mg | Iron: 1mg