Pumpkin Rice Pudding Recipe

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Pumpkin Rice Pudding
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Ingredients:

Directions:

  1. In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, 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 1/2 cups milk and stir gently over medium-low heat. Serve warm, sprinkled with the brown sugar if desired.
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Nutrition Facts

Per ServingPer 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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