Baked Pumpkin Rice Pudding (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Ingredients:
1 3 -to-3 1/2-pound sugar pumpkin |
1 tablespoon unsalted butter, softened |
1/4 cup packed light brown sugar, plus more for topping |
kosher salt |
2/3 cup instant rice |
1 12 -ounce can evaporated milk |
1 tablespoon molasses |
1/4 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
Directions:
1. Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp. Rub the inside of the pumpkin with the butter, then rub with 1 tablespoon brown sugar and a pinch of salt.
2. Combine the rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and a pinch of salt in a small saucepan and bring to a boil, stirring occasionally.
3. Put the pumpkin in a baking dish and fill the pumpkin with the rice mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender and the rice pudding is thick, about 2 hours. Scrape the pumpkin flesh and stir into the rice pudding; sprinkle with brown sugar.
4. Photograph by David Malosh
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