Pumpkin Rice Pudding

posted by RiceSelect on 8/21/2015

Post courtesy of Tastes of Lizzy T

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.

Tastes-of-LizzyT_1For this comforting pumpkin-pie dish, I used RiceSelect’s 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 RiceSelect’s 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.

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.

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