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Pumpkin Rice Pudding
Rice Pudding with Roasted Pumpkin Topping.
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Dessert
Cuisine:
Continental
Servings:
10
1x
2x
3x
Ingredients
12
oz.
pumpkin
3
cups
water
13.5
oz
can coconut milk
2
cups
milk
1
cup
rice
1 ½
teasoons quatre epices
a pinch of salt
2
teaspoons
vanilla extract
14
oz.
can sweetened condensed milk
Roasted Pumpkin Topping:
1
lb.
peeled and chopped pumpkin
½
teaspoon
ground ginger
¼
teaspoon
ground cardamom
a pinch of salt
2
tablespoons
firmly packed brown sugar
2
tablespoons
butter
Instructions
Preheat oven to 375 F.
First let’s make the pumpkin topping.
Combine pumpkin, ginger, cardamom, salt, sugar and butter in a baking dish. Toss to combine.
Roast in oven for 30 minutes, until fork tender.
Meanwhile, let's start the pudding.
Combine pumpkin and water in a saucepan. Cook on high heat for 20 minutes.
Using a potato masher, mash the pumpkin.
Add coconut milk, milk, rice, quatre espices and vanilla. Bring to a boil.
Reduce heat to low and simmer for 25 minutes until the rice is soft and tender, stirring occasionally.
Add condensed milk and simmer another 5 minutes.
To serve, garnish with freshly grated nutmeg.
Serve roasted pumpkin on the side as an additional optional garnish.
Notes
Substitute quatre epices with pumpkin pie spice or your favorite sweet spice.
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