Categories Milk/Cream Egg Ginger Rice Dessert Bake Thanksgiving Pumpkin Fall Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bake pumpkin:
- Put oven rack in middle position and preheat oven to 450°F.
- Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
- Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth.
- Reduce oven temperature to 350°F.
- Cook rice while pumpkin bakes:
- Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
- Make pudding:
- Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
- If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.
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Shazad Shazad Ali
[email protected]This is a great recipe for fall. The pumpkin and ginger flavors are warm and comforting.
Mouzan Khan
[email protected]This pudding is so easy to make and it's absolutely delicious. I love the combination of pumpkin and ginger.
Walter Hughte
[email protected]I'm not a big fan of rice pudding, but this recipe changed my mind. It's creamy, flavorful, and the perfect comfort food.
Crystal Cameron
[email protected]This pudding is a great way to use up leftover pumpkin puree. It's also a delicious and healthy snack.
Alimi Bakare
[email protected]I've made this recipe several times and it's always a hit. It's the perfect dessert for a special occasion.
Mohamed Alhabib
[email protected]This pudding is so creamy and flavorful. I love the way the pumpkin and ginger complement each other.
Masud Alom
[email protected]This recipe is a keeper! It's easy to make and the results are amazing. I highly recommend it.
Jane Daniel
[email protected]I'm not a big fan of pumpkin, but this pudding was surprisingly good. The ginger really helps to balance out the sweetness of the pumpkin.
Nickelodeon Haïti
[email protected]This is a great recipe for using up leftover pumpkin puree. I also added a bit of cinnamon and nutmeg to give it a more fall-like flavor.
Aliyah Olayemi
[email protected]Easy to make and oh so delicious! Will definitely make it again.
Francis Luna
[email protected]The combination of pumpkin, ginger, and rice is simply divine. I especially love the hint of ginger that adds a subtle warmth to the dish.
Gulkhan Armhni
[email protected]Absolutely loved this guilt-free pudding! Using brown sugar instead of refined sugar makes it a perfect treat after a heavy meal.
jS music
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the unique flavor and the creamy texture.
Nekota Andrews
[email protected]This pumpkin ginger rice pudding is a delightful dessert that is perfect for any occasion. It has a creamy texture and a delicious flavor that will please everyone.