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Check out this awesome recipe video to help you prepare Pumpkin Rice pudding!

 

Ingredients

  • 1½ cups dry brown rice or 1 cup cooked
  • 3 cups Water
  • ½ teaspoon Salt
  • 2 cups sugar pumpkin, butternut, or kabocha squash or 2 cups pumpkin puree*
  • 1 tablespoon Sugar
  • ½ teaspoon Vanilla Extract

Instructions

  1. Combine rice with water and salt in a large pot. Bring to a boil, and then reduce to a simmer. Cover pot, and cook rice until very soft and sticky, about 45 minutes
  2. Pierce squash with a knife in several places to allow steam to escape. Put whole squash in microwave. Cook for 10-15 minutes on HIGH.
  3. Remove from microwave. Allow to cool for at least 5 minutes or until cool to touch.
  4. Cut squash lengthwise. Scoop out the seeds, and discard.
  5. With a spoon, scrape out the flesh into the pot with the rice. Stir in sugar and vanilla. Add water, if needed, for a porridge consistency. Simmer 2 to 3 minutes over low heat to warm through.
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