Pumpkin Rice Pudding
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, lightly spiced rice pudding with pumpkin, cinnamon, and nutmeg. This comforting fall dessert is naturally gluten-free and can be prepared ahead, making it ideal for holiday gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup (135g) white basmati rice
- 1 1/2 cups (360ml) cold water
- 1/2 teaspoon kosher salt
- 5 cups (1183 ml) half-and-half (divided)
- 1/2 cup (100g) granulated sugar
- 1 large egg (beaten)
- 3/4 cup (170g) pumpkin puree
- 2 tablespoons pure maple syrup (optional - or 2 tablespoons brown sugar)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 310mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 296mg
- Calcium
- 238mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.