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Pumpkin Rice Pudding

Pumpkin Rice Pudding
Photo: Dana Gallagher

8 servings

Thanksgiving in Korea, called Chusok, celebrates the new rice harvest, and dessert is always made from the new crop. Here's a tribute to an old tradition.


  • 2 cups short-grain or Arborio rice
  • 6 cups milk
  • 1 cup sugar
  • 1/2 vanilla bean, split lengthwise
  • 1 teaspoon grated orange zest
  • 1/4 cup orange juice
  • 1/4 teaspoon kosher salt
  • 1 cup canned pumpkin
  • 1/4 cup dark brown sugar (optional)

Nutrition Information

  • calcium 217 mg
  • calories 351
  • caloriesfromfat 0 %
  • carbohydrate 65 g
  • cholesterol 18 mg
  • fat 6 g
  • fiber 2 g
  • iron 2 mg
  • protein 9 mg
  • satfat 4 g
  • sodium 147 mg

How to Make It

  1. In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes. Remove from heat. Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point. Cover and refrigerate up to 2 days ahead. To rewarm, stir in an additional 1 1/2 cups milk and stir gently over medium-low heat. Serve warm, sprinkled with the brown sugar if desired.