Pumpkin Rice Pudding and Walnuts

Pumpkin Rice Pudding and Walnuts
Contributor
Pumpkin Rice Pudding and Walnuts
Salt Creek Grille Princeton
Pumpkin Rice Pudding and Walnuts

Learn how to make our famous Salt Creek Grille Princeton Pumpkin Rice Pudding and Walnuts, right in your own kitchen!

Click Here to See More Pumpkin Recipes

2
Servings
482
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3½  Cups  whole milk
  • 1  Cup  Arborio rice or short-grain rice
  • ¾  Cup  light brown sugar, packed, plus more for sprinkling
  • ¾  Cup  canned or mashed pumpkin
  • 1½  Teaspoon  vanilla paste
  • 1  Teaspoon  ground cinnamon, plus more for sprinkling
  • Pinch of  salt
  • Whipped cream, for serving
  • Walnuts, for serving

Directions

In a medium saucepan over medium-high heat, combine 3 cups of the milk, the rice, and brown sugar. Cook, stirring, until the mixture begins to boil. Reduce the heat to medium-low and continue cooking, stirring frequently, until the rice is tender and most of the milk is absorbed. This will take about 25 to 30 minutes.

Meanwhile, combine the pumpkin with the vanilla, cinnamon, and salt. When the rice is done, remove from the heat and stir in the pumpkin mixture. Cover and refrigerate until serving time.

To warm the pudding, stir in about ½ cup of milk or half-and-half and warm over medium-low heat, stirring constantly. Serve with a sprinkling of cinnamon and brown sugar, or top with a dollop of whipped cream or whipped topping and chopped walnuts.

Nutritional Facts

Total Fat
16g
23%
Sugar
41g
46%
Saturated Fat
7g
29%
Cholesterol
35mg
12%
Carbohydrate, by difference
72g
55%
Protein
15g
33%
Vitamin A, RAE
186µg
27%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
550mg
55%
Choline, total
47mg
11%
Fiber, total dietary
4g
16%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
62mg
19%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
344mg
49%
Riboflavin
1mg
91%
Selenium, Se
23µg
42%
Sodium, Na
605mg
40%
Vitamin D (D2 + D3)
4µg
27%
Water
350g
13%
Zinc, Zn
4mg
50%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Around the Web