Pumpkin Ginger Rice Pudding Recipe

Posted by
Rate It!
Pumpkin Ginger Rice Pudding
Add your photo!
Ingredients
10
Count
Nutrition
267
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Bake pumpkin: Put oven rack in middle position and preheat oven to 450°F.
  2. Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
  3. Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth.
  4. Reduce oven temperature to 350°F.
  5. Cook rice while pumpkin bakes: Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
  6. Make pudding: Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
  7. If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.
  8. Cooks' notes: ·Pumpkin can be baked and puréed 2 days ahead and cooled, uncovered, then chilled, covered. ·Pudding can be baked (but not caramelized) 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before caramelizing or serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 267.42 Kcal (1120 kJ)
Calories from fat 57.94 Kcal
% Daily Value*
Total Fat 6.44g 10%
Cholesterol 192.88mg 64%
Sodium 282.3mg 12%
Potassium 695.92mg 15%
Total Carbs 41.96g 14%
Sugars 31.29g 125%
Dietary Fiber 1.13g 5%
Protein 12.25g 24%
Vitamin C 10.2mg 17%
Iron 2.1mg 12%
Calcium 239.8mg 24%
Amount Per 100 g
Calories 77.19 Kcal (323 kJ)
Calories from fat 16.72 Kcal
% Daily Value*
Total Fat 1.86g 10%
Cholesterol 55.67mg 64%
Sodium 81.48mg 12%
Potassium 200.86mg 15%
Total Carbs 12.11g 14%
Sugars 9.03g 125%
Dietary Fiber 0.33g 5%
Protein 3.53g 24%
Vitamin C 2.9mg 17%
Iron 0.6mg 12%
Calcium 69.2mg 24%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 7
    PointsPlus

Good Points

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

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top