Pumpkin Rice Pudding Recipe

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Pumpkin Rice Pudding
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Ingredients:

  • 4 cups milk
  • 1 can (15 oz) solid- pack pumpkin
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3 cups cooked rice
  • vanilla ice cream , optional

Directions:

  1. In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly. Gradually stir a small amount of eggs; return all to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat. Stir in rice and vanilla.
  2. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Serve warm with ice cream if desired. Refrigerate leftovers. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 165.84 Kcal (694 kJ)
Calories from fat 9.94 Kcal
% Daily Value*
Total Fat 1.1g 2%
Cholesterol 43.37mg 14%
Sodium 214.59mg 9%
Potassium 283.01mg 6%
Total Carbs 30.97g 10%
Sugars 17.91g 72%
Dietary Fiber 1.44g 6%
Protein 7.62g 15%
Vitamin C 0.3mg 1%
Iron 0.9mg 5%
Calcium 161.7mg 16%
Amount Per 100 g
Calories 78.64 Kcal (329 kJ)
Calories from fat 4.71 Kcal
% Daily Value*
Total Fat 0.52g 2%
Cholesterol 20.57mg 14%
Sodium 101.76mg 9%
Potassium 134.2mg 6%
Total Carbs 14.69g 10%
Sugars 8.5g 72%
Dietary Fiber 0.68g 6%
Protein 3.61g 15%
Vitamin C 0.2mg 1%
Iron 0.4mg 5%
Calcium 76.7mg 16%

* 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

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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