Combine pumpkin pie and rice pudding to get this comforting, fall-flavored Pumpkin Pie Rice Pudding that would make an impressive breakfast or dessert.
Rice pudding. Have you ever made it? Have you ever even eaten it? Before last week, rice pudding had never touched my lips. Rice to me was always the unimportant layer under the main dish. Wow, was I missing out. I used Matt’s grandma’s rice pudding recipe to create this unique Pumpkin Pie Rice Pudding where the rice isn’t just a lost-on-the-plate ingredient. No, the rice here, along with your favorite fall flavors, takes center stage. For this comforting pumpkin-pie dish, I used Arborio rice. Because I hardly ever used rice as an ingredient in a special recipe, I was totally missing out on the different types of rice out there. Who knew that there was a special type of rice, perfect for creamy rice pudding because it absorbs flavors so well? I certainly didn’t. I really enjoyed learning how to cook Arborio rice and incorporating it into a dish that is now one of our new favorite breakfasts. And desserts. And snacks. You get the picture.
I took special care to cook this rice exactly how Arborio rice should be cooked. Slow and easy. It’s important to take the time to gently toast the grains. Do this by putting 2 tablespoons of butter in a frying pan. Turn the heat to medium-low and allow the butter to melt. Add in one cup of rice. Allow the rice to sauté in the butter for about 3 minutes. The rice will start to get a nutty aroma and that is exactly what you want. Add in one cup of water and stir the rice until the entire cup of water is absorbed, which will take about 5 minutes. Once that liquid is absorbed, add in another cup of water. Cook and stir the rice for another 5 minutes until the water is absorbed. Lastly, stir in about 3/4 of a cup of water. Cook and stir, you guessed it, until that water is absorbed. Test the rice at this point. It should be just a bit firm on the inside, but not crunchy at all. Don’t cook it too long. You don’t want it to turn to mush. This may sound like it takes too much time, but it really goes quickly. You’ll love watching how quickly this rice absorbs that water. And taking your time making the Arborio rice is what is going to give it that perfectly creamy texture that is so good in rice pudding. Once the rice is cooked, putting together the rest of the Pumpkin Pie Rice Puddingrecipe is quite quick and easy. This Pumpkin Pie Rice Pudding does take about an hour and 10 minutes to bake if baked in an 8×8 pan as we suggest. If you use a larger pan, watch the time. It won’t take quite as long to cook. Honest, though…it’s worth the time it takes to bake. Sit back, put your feet up, and enjoy the aroma of cinnamon and pumpkin drifting out of your oven.
The results you’ll end up with will be an unbelievably comforting dish that could be eaten warm or cold, for breakfast or for dessert. Or even for an afternoon snack. The rice mixture itself is not super sweet. There’s only 1/3 cup of brown sugar inside the actual rice pudding. I can’t get enough of streusel, so I added a brown sugar, walnut streusel to the pudding. If you’d like to save a few calories you can leave off this streusel. If you’re like me and love the crunch that a streusel gives, keep that sweet layer on top. You’ve never eaten rice like this before, friends.
Combine pumpkin pie and rice pudding to get this comforting, fall-flavored dish that would make an impressive breakfast or dessert.
- 2 tablespoons butter
- 1 cup Arborio Rice
- 2 3/4 cups water
- 1/3 cup brown sugar
- 1 tablespoon tapioca starch or corn starch
- 2 cups hot milk
- 1 cup pumpkin puree
- 3 large eggs slightly beaten
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup butter cold and grated
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts
- 1 teaspoon cinnamon
Melt 2 tablespoons of butter in a frying pan over medium heat. Add in one cup of rice. Allow the rice to saute in the butter for about 3 minutes, stirring constantly. Add in one cup of water and stir the rice until the whole cup of water is absorbed, which will take about 5 minutes. Then add in another cup of water. Cook and stir the rice for another 5 minutes until the water is absorbed. Lastly, stir in the last 3/4 of a cup of water. Cook and stir until that water is absorbed. The rice should be just a bit firm on the inside, but not crunchy at all. Do not overcook the rice or it will be mushy.
Take two cups of the cooked rice and place it in a bowl. (There will be a little bit of rice leftover.) Add the 1/3 cup of brown sugar and 1 tablespoon of tapioca (or corn) starch. Mix well.
In a separate bowl, combine the hot milk, pumpkin, eggs, vanilla, cinnamon and pumpkin pie spice. Whisk together until well blended. Add this mixture to the rice mixture and stir until combined.
Spray an 8x8 baking pan with cooking spray. Pour the rice pudding inside the pan and bake at 350 degrees for 30 minutes.
While the pudding is baking, mix together the cold butter, 1/2 cup brown sugar, walnuts and cinnamon for the streusel.
After the rice pudding has baked 30 minutes, sprinkle the streusel on top of the pudding and bake for an additional 30-40 minutes, or until the pudding is baked through. The center of the rice pudding should not be liquidy at, but should be firm as a pumpkin pie texture would be.