Let's Talk Pumpkin Rice Pudding—My Favorite Cozy Dessert
Okay, so you know how some dishes just wrap you up like an old cardigan? Pumpkin Rice Pudding with cinnamon spice does exactly that for me. I started making this back when I lived in a wonky old apartment that always smelled a little bit like cinnamon and, weirdly, cats—even though I didn’t own one. My best friend would come over on chilly nights, we’d play cards and grumble about our landlords, and this pudding was our go-to treat. (There may have been a bottle of cheap wine involved, but that’s a story for another day.)
Why You'll Totally Dig This (and So Does My Family)
I make this whenever I want something warm but don't feel like fussing. My family goes a bit bananas for it, especially when the weather turns and the shops start putting out those weirdly enormous pumpkins. Plus, it's the kind of dessert that feels fancier than it is—no standing over the stove for hours or complicated steps.
I’ll admit, the first time I tried making it, I forgot to stir and ended up with a weird rice crust on the bottom. Not my finest hour. But once you get the hang of it, it’s about as straightforward as it gets (just, you know, don’t wander off to water your plants mid-simmer like I did).
What You'll Need (and a Few Substitutes)
- 1 cup uncooked white rice (I’ve tried jasmine, basmati, and plain old long grain—honestly, whatever’s knocking about in your cupboard will work. My nan swore by Arborio, though.)
- 2 cups water (sometimes I use half milk, half water if I’m feeling decadent)
- 1 ½ cups milk (dairy or oat milk if you’re on that train. Coconut milk is also a wild card if you like it a bit richer—just don’t use skim, it’s a bit sad)
- 1 cup pumpkin puree (homemade is amazing, but tinned is totally fine—I usually get Libby’s, but anything goes)
- ½ cup brown sugar (white sugar works, or even maple syrup if you want a deeper flavor)
- 1 ½ teaspoons ground cinnamon (sometimes I get fancy and add a pinch of nutmeg or ginger)
- ½ teaspoon salt
- 1 teaspoon vanilla extract (I use the real stuff, but imitation is fine if you’re not a snob like me)
- Optional: ½ cup raisins or dried cranberries (my kids pick them out, but I love them)
- Optional: Handful of toasted pecans for topping (or walnuts. Or just skip it if you’re nut-ambivalent)
How to Make It (Plus Some Real-Life Moments)
- First, grab a heavy-bottomed pot (if you don’t have one, just use what you’ve got, but keep an eye so you don’t scorch the bottom). Rinse your rice under cold water. Or don’t—sometimes I forget this step and no one’s noticed.
- Pour in the rice and water. Bring it to a gentle boil. Then, lower the heat and let it simmer for about 12 minutes, uncovered, until the water’s mostly soaked up. Stir now and then to stop a rice mountain from forming. This is where I usually sneak a taste—just be careful, it’s like lava at this point.
- Stir in the milk, pumpkin puree, brown sugar, cinnamon, and salt. Crank the heat up just until you see little bubbles, then drop it to low. Let it burble gently, uncovered, for about 20-25 minutes. Give it a lazy stir every so often (don’t worry if it looks a bit weird at this stage—it always does!)
- Once it’s thick and creamy, take it off the heat. Stir in the vanilla (and dried fruit if you’re using it). It’ll set up a bit more as it cools, so don’t stress if it’s a touch runny now.
- Spoon into bowls. Top with nuts if you like, or a little extra cinnamon. Sometimes I add whipped cream if I’m feeling flash, but usually I can’t be bothered.
Stuff I’ve Learned (Mostly the Hard Way)
- If you try to rush the simmering, you end up with crunchy rice. Not good, unless you like surprises in your pudding.
- Actually, I find it works better if you let it sit for 10 minutes before digging in—the flavors get all cozy with each other.
- Once I tried doubling the recipe in a tiny saucepan. Bad move; it boiled over and made a mess that still haunts me.
Variations I’ve Messed With (Some Better Than Others)
- Swapped in coconut milk for a tropical twist. Kinda odd at first, but it grew on me.
- Added chocolate chips once. It sounded genius, but honestly, the flavors just fought each other. Wouldn’t recommend… unless you’re feeling experimental.
- Stirred in some orange zest—now that was a win. Made it taste a bit like those posh winter cakes.
What You Need (and Don’t Panic If You Don’t Have One)
- Heavy-bottomed saucepan (prevents burning, but if you don’t have one, just stir more often)
- Wooden spoon (or whatever you grab first; I once used a spatula and it was fine)
- Measuring cups and spoons, or just eyeball it—life’s short
Keeping It Fresh (Or, Why It Never Lasts)
I’m supposed to tell you it keeps for up to three days in the fridge, covered. But honestly, in my house it never lasts more than a day. If you do have leftovers, give it a splash of milk when you reheat—it can get pretty thick and stodgy otherwise.
How I Like to Serve It (Feel Free to Steal My Traditions)
I usually serve it warm, with a dollop of Greek yogurt or a splash of cream. My cousin insists on vanilla ice cream, which melts into a sweet puddle—can’t knock it till you try it. Sometimes we eat it cold for breakfast. No shame in that.
Lessons Learned: My Little List of "Oh, Oops" Moments
- I once tried making this with wild rice. It looked cool, but tasted… kind of like a swamp. Stick with regular rice, trust me.
- If you skip the salt, everything tastes flat. Don’t ask me why; it just does.
- Forgetting to stir = disaster. Rice pudding is not a set-and-forget deal, unfortunately.
Questions I Get Asked (Usually Over Text While I'm Shopping)
- Can I make it ahead of time? Yep! Actually, I tend to think it tastes better the next day (if you can wait that long).
- Do I have to use pumpkin puree? Well, yeah, if you want the pumpkin flavor! But you can use mashed sweet potato in a pinch. Doesn’t taste exactly the same, but it works.
- Can I make it vegan? Sure! Use plant milk (like oat or almond), and swap maple syrup for the brown sugar if you want. It’ll be a bit different, but still good.
- Will my kids eat it? Probably—as long as you don’t go wild with the spices. Mine pick out the raisins, but that’s just par for the course.
- What rice is best? I usually go with whatever’s around, though Arborio is lovely if you have it. Avoid instant rice, though; it turns to mush.
By the way, if you want to geek out about rice pudding details, Sally’s Baking Addiction has a pretty solid explainer. Or, for pumpkin fanatics, Love & Lemons does a bunch of creative pumpkin ideas (I got lost there for a good hour last week).
Anyway, there you have it—Pumpkin Rice Pudding with cinnamon spice, as cobbled together from years of cozy evenings and a few kitchen mishaps. If you make it, let me know how it turns out, or if you come up with a variation that doesn’t taste like a swamp. That’d be brilliant.
Ingredients
- 1 cup Arborio or short-grain rice
- 3 cups whole milk
- 1 cup pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup raisins (optional)
Instructions
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1In a medium saucepan, combine the rice, milk, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
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2Reduce the heat to low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 25-30 minutes.
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3Stir in the pumpkin puree, sugar, cinnamon, nutmeg, and raisins (if using). Continue to cook for another 10 minutes, stirring often.
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4Remove from heat and stir in the vanilla extract. Let the pudding cool slightly; it will thicken as it cools.
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5Serve warm or chilled, garnished with a sprinkle of cinnamon if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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