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Pumpkin Rice Pudding

Ready In: 1 hour
Serves: 6
Dairy-freeGluten-freeLow Added SugarVeganVegetarian

Our youth partners, Maglynn and Ashley, introduced us to this delicious combination of bright, sweet winter squash and rice. Use leftover rice and canned pumpkin puree for a really quick meal.

What you'll need

Measuring cups
Measuring spoons
Large pot
Sharp knife
Cutting board


Serves 6
1 1/2 cups Brown Rice dry or 1 cup Brown Rice cooked
3 cups Water
1/2 teaspoon Salt
2 cups Pumpkin raw or 2 cups Butternut Squash
1 tablespoon Sugar
1/2 teaspoon Vanilla Extract


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.

Chef's Tips

  • You can substitute 2 cups canned pumpkin for the whole fresh pumpkin or squash; eliminate steps 2-4.

Nutrition Facts

Serving Size 0.50 cup

Serving Per Container 6

Amount Per Serving
Calories 94
% Daily Value*
Total Fat <1 g1%
Saturated Fat <1 g1%
Sodium 205 mg9%
Total Carbohydrate 21 g8%
Dietary Fiber 2.9 g10%
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: