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Pumpkin Rice Pudding

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Pumpkin Rice Pudding

Here is a childhood recipe with a twist. It is great for the holidays and children love it too.

 

Yield

1 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup rice
cooked
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cup milk
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½ each cinnamon sticks
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1 each canned pumpkin purée
1 can
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3 tablespoons sugar
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Ingredients

Amount Measure Ingredient Features
118 ml rice
cooked
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158 ml milk
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0.5 each cinnamon sticks
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1 each canned pumpkin purée
1 can
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45 ml sugar
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Directions

Place a 2 qt. pot over low heat on the stove.

Add ⅔ cups of milk.

Add 2 tbsps. of Pumpkin.

Add ½ a cinnamon stick.

Add 3 tbsps. of sugar.

Stir the ingredients.

When the milk starts to simmer add cooked rice.

While everything is cooking stir. Increase the heat to medium and stir.

Keep stirring until it becomes thick and it starts bubbling.

Cook for another 3 minutes and remove from heat.

Remove the cinnamon stick and let it cool.

To make this dessert extra creamy add 3 tbsps. of milk and mix.

Put it in your favorite bowl, sprinkle some cinnamon on the top and serve. Enjoy!



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 5636% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 71mg 3%
Total Carbohydrate 40g 40%
Dietary Fiber 1g 5%
Sugars g
Protein 24g
Vitamin A 6% Vitamin C 1%
Calcium 22% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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