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Pumpkin Rice Pudding

Dip into this tasty dessert recipe with flavors of fall.

10 min

About 10 minutes to cook

293 cal

293 calories per serving

Serves 6

Serves about 6 people

Overview
A perfect dessert for fall, rice pudding simmers quietly on the back of the stove with minimal babysitting while you prepare dinner, and it can be flavored with various ingredients, including the seasonal staple, pumpkin. Whole grains like brown rice may have anti-inflammatory properties and don’t contribute to belly fat, which has been linked to heart risks and type 2 diabetes. Plus, pumpkin is packed with the antioxidant beta-carotene.

Ingredients

4 cups whole milk
1 cup long-grain brown rice
¼ tsp. salt
1 cup canned pure pumpkin
½ cup sugar
1 tsp. ground cinnamon
Nutritional Information (per serving):

Calories: (293 ); Fat: (6.3g); Carbohydrates: (52g); Sodium: (171mg); Sugar: (26g); Fiber: (2.5g); Cholesterol: (16mg); Protein: (8g)

Directions

Step One
Combine milk, rice and salt in a medium saucepan and bring to a boil over high heat, stirring occasionally.
Step Two
When the mixture boils (watch that it doesn’t boil over) reduce heat to low and simmer, covered, for one hour, stirring occasionally or until almost all of the liquid is absorbed.
Step Three
Stir in the pumpkin, sugar and cinnamon.
Step Four
Cover and let sit for 20 minutes before serving.

Chef's Notes

This recipe, developed by cookbook author and lupus patient Jess Thomson, originally appeared in Arthritis Today magazine. Photo by Iain Bagwell.

*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size. 

#Dessert #Vegetarian #Rice #Pumpkin
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