Pumpkin Rice Pudding

Pumpkin Rice Pudding
Photo by Dana Gallagher


  • ½ vanilla bean, split lengthwise
  • 6 cups milk
  • ¼ teaspoon kosher salt
  • 1 cup canned pumpkin
  • ¼ cup dark brown sugar (optional)
  • 1 cup sugar
  • 1 teaspoon grated orange zest
  • + 2 more ingredients
    • ¼ cup orange juice
    • 2 cups short-grain or Arborio rice

In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed...

View full recipe at My Recipes


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