Best 2 Baked Pumpkin Rice Pudding Recipes
Baked pumpkin rice pudding is a classic dessert that combines the rich flavors of pumpkin, creamy rice, and warm spices. It is a comforting and nostalgic dish that is perfect for any occasion. Whether you are looking for a special treat for a holiday gathering or a simple dessert to enjoy on a weeknight, this pumpkin rice pudding is sure to satisfy your sweet tooth. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both experienced and novice bakers. So gather your ingredients and preheat your oven, because it's time to create a delicious and unforgettable baked pumpkin rice pudding that will leave you craving more.
Here are our top 2 tried and tested recipes!
BAKED PUMPKIN RICE PUDDING
Simple and delicious comfort food. This came from a Kraft cookbook, Best Ever Holiday Recipe Collection. Beautiful cookbook and full of great recipes, lots of popular name brand recipes. This appears to be a recipe full of possibilities, as far as options go. Soy milk instead of regular milk, brown rice instead of white, Splenda instead of sugar, are some of the changes I am considering. I think adding some raisins would be good, too. I think this tastes best, chilled. My son is not a vegetable eater. This is one way to get a vegetable into him, along with some vitamin A.
Provided by Watkinslady30
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan.
- Stir mixture constantly.
- Reduce heat to low; simmer 5 minutes, stirring occasionally.
- Remove pan from heat.
- Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.)
- Pour into greased 2 quart casserole.
- Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
- Serve warm or refrigerate until ready to serve.
- Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
- Put leftovers in the refrigerator.
BAKED PUMPKIN RICE PUDDING
Provided by Food Network Kitchen
Time 2h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
- Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
- Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.
Tips:
- For a smoother pudding, blend the pumpkin and rice mixture until it is very smooth before baking.
- If you don't have a blender, you can mash the pumpkin and rice together with a potato masher or fork until they are well combined.
- Be sure to use full-fat coconut milk for the best flavor and texture.
- Feel free to add other spices to the pudding, such as cinnamon, nutmeg, or ginger.
- For a sweeter pudding, add more sugar or honey to taste.
- Serve the pudding warm or cold, topped with whipped cream, fresh fruit, or nuts.
Conclusion:
Baked pumpkin rice pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover pumpkin puree and is a healthy and satisfying snack or dessert. With its creamy texture, sweet flavor, and aromatic spices, this pudding is sure to be a hit with everyone who tries it.
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