Pumpkin Rice Pudding

This pumpkin rice pudding is a twist on the traditional English pud!

My Mum used to make rice pudding almost every Sunday during my childhood.  It came piping hot out of the oven with a brown crust of milk on the top.  Although this one has the addition of pumpkin, it still managed to bring back nostalgic memories of cold winters in the north of England, playing in the snow in the back yard, then coming in with our noses freezing cold to a warm bowl of this delicious dessert.  I can still taste the swollen sweet sultanas even now. 

It's super easy to make.  This is what you need: 

600ml (or about a pint in old money!) milk
1/2 cup of short grain rice (or anything you have in the cupboard so long as it's rice!)
3 tablespoons sugar
A handful of sultanas
A handful of cooked pumpkin cubes or 1/2 cup pumpkin puree
1 tablespoon of butter approx.
Grated nutmeg

Pumpkin pie spice, Cinnamon and/or ginger (optional)

How to make this easy
pumpkin rice pudding:

pumpkin rice pudding in pyrex bowl

Put the rice and sugar and sultanas in a bowl.  (Don't forget the rice will swell so make sure the bowl is big enough!) I use my favourite vintage pyrex bowl with the snowflakes on! Another childhood memory. 

Add the milk and the pumpkin and stir around a bit. 

If you love spices add a teaspoon of pumpkin pie spice or half a teaspoon of cinnamon and the same of ginger. 

Dot some butter on the surface and grate a little nutmeg on top. 

Put in a pre-heated oven at gas mark 2, 300°F (150°C).  Bake for 2 hours, taking it out a couple of times during the first hour and giving it a stir. (Don't think my Mum ever actually did that, but it will make it a bit creamier!)

Perfect! Nostalgia in a bowl! 

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Rice pudding with pumpkin and sultanas

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