Pumpkin Rice Pudding

Pumpkin Rice Pudding
Budget-friendly recipe
416

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.

Ingredients

cups
or 1 cup cooked
3
cups
½
teaspoon
2
cups
or 2 cups pumpkin puree*
1
tablespoon
½
teaspoon

What You'll Need

  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Chef knife
  • Large pot with lid
  • Large spoon

Directions

  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 Tips

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

Nutrition Info and more

Serving size:
½
cup
Total calories:
94
Total fat:
<1 g
Saturated fat:
<1 g
Carbohydrates:
21 g
Protein:
2 g
Fiber:
2.9 g
Sodium:
205 mg
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