Pumpkin Rice Pudding

Photo: Dana Gallagher

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.

Yield: 8 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 217mg
  • Calories: 351
  • Calories from fat: 0%
  • Carbohydrate: 65g
  • Cholesterol: 18mg
  • Fat: 6g
  • Fiber: 2g
  • Iron: 2mg
  • Protein: 9mg
  • Saturated fat: 4g
  • Sodium: 147mg

Ingredients

  • 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)

Preparation

  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.
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