Pumpkin Rice Pudding


  • 2 cups Arborio rice
  • 6 cups milk or your favorite milk alternative
  • 1 cup granulated white sugar
  • 1/2 vanilla bean, split lengthwise
  • 1/4 cup orange juice
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin purée


  • 1/4 cup powdered sugar
  • 1/2 teaspoon ground cinnamon


  • In a large saucepan, combine the rice, milk, granulated sugar, vanilla bean, orange juice and salt. Bring to a boil over medium-high heat while stirring. Reduce heat to medium-low and cook until the rice is tender and most of the liquid has absorbed. Stir occasionally, this should take about 20-25 minutes. Remove from heat.
  • Discard the vanilla bean. Stir in the pumpkin purée.
  • Serve warm, sprinkle with powdered sugar and cinnamon if desired.

Related Stories