Creamy Pumpkin Rice Pudding

Recipe by the80srule
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup white rice (white rice is optimal, but I used long-grain yellow in this last time and it came out just as tasty,)
  • 2
    cups water
  • 2 12
    cups milk (or a milk variant I mentioned above, or one you like)
  • 34
    cup sugar
  • 1
    teaspoon pumpkin pie spice (or, 1/4 tsp each ground allspice and ginger, cinnamon, and nutmeg but I'm too lazy for that)
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DIRECTIONS

  • Rinse the rice, and cook it according to instructions (but don't add oil/butter, greasy rice will mess up this recipe) or just add the 2 cups water to a saucepan with the rice and simmer it for 15-20 minutes until fluffy. I think microwaving the rice (please check your brand of rice's instructions) will also work if you're in a hurry but I've only done it the stovetop way so far.
  • Don't rinse or drain the fluffy rice! It kills the nutrients and will also be hard to stir after this.
  • Add the milk, or milk variant, and stir it in well. Then add the applesauce and meld it perfectly.
  • Let the mixture simmer over medium heat until it thickens.
  • Add the pumpkin, mix thoroughly. Then add the sugar and spice.
  • Stir and let it cook until the rice is soft.
  • Pour into a large heatproof bowl/container, or individual serving ramekins/bowls, and let it chill for at least 2-3 hours before serving.
  • For presentation, garnish with cinnamon sticks or fresh mint leaves.
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