Pumpkin Rice Pudding
Ingredients
- Rice, brown, long grain, unenriched, raw285g
- Water711g≈ 3 × 1 cup
- Salt6g≈ 1 teaspoon
- Butternut squash280g
- Sugar, white, granulated or lump12.5g≈ 1 tablespoon
- Vanilla extract2.5g≈ 0.5 × tsp
Estimated Cost
- Rice, brown, long grain, unenriched, raw (285g)—
- Water (711g)—
- Salt (6g)$0.01
- Butternut squash (280g)—
- Sugar, white, granulated or lump (12.5g)—
- Vanilla extract (2.5g)—
* Cost estimate based on 1 of 6 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Combine 1 1/2 cups dry brown rice with 3 cups water and 1/2 teaspoon salt in a large pot.
- 2
2. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
- 3
3. Cover the pot and cook for about 45 minutes until the rice becomes very soft and sticky.
- 4
4. While the rice cooks, pierce the butternut squash or pumpkin several times with a knife to allow steam to escape.
- 5
5. Place the whole squash in a microwave and cook on high for 10 to 15 minutes.
- 6
6. Remove the squash and let it cool for at least 5 minutes until it is comfortable to handle.
- 7
7. Cut the squash in half lengthwise and scoop out the seeds and discard them.
- 8
8. Scrape the softened squash flesh directly into the pot with the cooked rice.
- 9
9. Stir in 1 tablespoon sugar and 1/2 teaspoon vanilla extract.
- 10
10. If the mixture is too thick, add water until it reaches a porridge-like consistency.
- 11
11. Simmer over low heat for 2 to 3 minutes, stirring gently to warm through.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.