For me, pumpkin rice pudding goes way back to the old days with grandma and her wood burning pizza oven. This recipe is more of a modern version. This pudding is sweet, creamy and crusty on the outside.
I make my own pumpkin paste, it's very simple to make and easy to store in a freezer.
4 cups Milk
1.5 cups White Rice
2 cups Pumpkin Pure
1 tablespoon Vanilla Extract
Bring the milk to a boil in a saucepan over medium-high heat and add the rice. Reduce the heat to medium-low and simmer until rice is fully cooked, about 20-30 minutes.
Preheat the oven to 350F. Place thin slices of butter on the bottom of a ceramic dish.
Remove the rice from the heat, add vanilla extract, sugar and stir in the pumpkin pure.
Spread combined ingredients into ceramic dish. Bake for an hour, until sides are golden brown.
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