Pumpkin Rice Pudding
Dip into this tasty dessert recipe with flavors of fall.
10 Minutes
Active Cooking Time
6
Servings
293
Calories
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
Directions
Combine milk, rice and salt in a medium saucepan and bring to a boil over high heat, stirring occasionally.
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.
Stir in the pumpkin, sugar and cinnamon.
Cover and let sit for 20 minutes before serving.
Nutrition information (per serving)*: Total Fat (6.3g); Carbohydrates (52g); Sodium (171mg); Sugar (26g); Fiber (2.5g); Cholesterol (16mg); Protein (8g)
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.