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Creamy Pumpkin Rice Pudding

Makes: 6 servings
Prep 25 mins Cook 15 mins Bake 325°F1 hr 5 mins Stand 15 mins
Creamy Pumpkin Rice Pudding
Ingredients
  • 2/3 cup  water
  • 1/3 cup  uncooked long grain rice
  • 3 eggs, lightly beaten
  • 1 cup  milk
  • 2/3 cup  Pumpkin Puree (see Recipe Center) or canned pumpkin
  • 1/3 cup  packed brown sugar
  • 1 teaspoon  pumpkin pie spice
  • 1 teaspoon  vanilla
  • 1/4 teaspoon  salt
  • 3/4 cup  dried cranberries or raisins
  • 1 medium red apple and/or green pear, cored and thinly sliced (1 cup)
  • 1/2 cup  coarsely chopped walnuts, toasted
  • 2 tablespoons  honey
Directions

1. Preheat oven to 325 degrees F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

2. In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

4. Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey, and cranberries. Spoon over pudding. Serve warm. Makes 6 servings.

From the Test Kitchen
  • To store, cover and refrigerate up to 24 hours.
Nutrition Facts (Creamy Pumpkin Rice Pudding)
  • Servings Per Recipe 6,
  • cal. (kcal) 295,
  • Fat, total (g) 10,
  • chol. (mg) 109,
  • sat. fat (g) 2,
  • carb. (g) 47,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 3,
  • sugar (g) 33,
  • pro. (g) 7,
  • vit. A (IU) 4325,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 52,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 156,
  • Potassium (mg) 259,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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