Pumpkin Rice Pudding Recipe

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Ingredients:

Serving

2 cups short-grain rice
6 cups milk
1 cup sugar
1/2 vanilla bean , split lengthwise
1 tsp orange zest, grated
1/4 cup orange juice
1/4 tsp kosher salt
1 cup canned pumpkin
1/4 cup dark brown sugar (optional)

Directions:

In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt.
Heat to boiling over medium-high beat, stirring occasionally.
Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes.
Remove from heat.
Discard the vanilla bean.
Stir in the pumpkin.
The recipe can be made ahead to this point.
Cover and refrigerate up to 2 days ahead.
To rewarm, stir in an additional 1.5 c milk and stir gently over medium-low heat.
Serve warm, sprinkled with the brown sugar if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	332.22 Kcal (1391 kJ)
Calories from fat	12.49 Kcal
		% Daily Value*
Total Fat	1.39g	2%
Cholesterol	3.68mg	1%
Sodium	150.5mg	6%
Potassium	478.35mg	10%
Total Carbs	69.83g	23%
Sugars	32.56g	130%
Dietary Fiber	2.8g	11%
Protein	9.6g	19%
Vitamin C	5.4mg	9%
Vitamin A	0.3mg	10%
Iron	0.8mg	5%
Calcium	249.9mg	25%

Amount Per 100 g
Calories	114.3 Kcal (479 kJ)
Calories from fat	4.3 Kcal
		% Daily Value*
Total Fat	0.48g	2%
Cholesterol	1.26mg	1%
Sodium	51.78mg	6%
Potassium	164.58mg	10%
Total Carbs	24.02g	23%
Sugars	11.2g	130%
Dietary Fiber	0.96g	11%
Protein	3.3g	19%
Vitamin C	1.9mg	9%
Vitamin A	0.1mg	10%
Iron	0.3mg	5%
Calcium	86mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.2

Points
9

PointsPlus

Good Points

fat free,
saturated fat free,
low sodium,
cholesterol free

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