Pumpkin Rice Pudding And Walnuts

4 from 1 ratings

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

Servings

servings

Ingredients

3½ cup 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.