As soon as I saw this on Picky Plate I knew I wanted to try it, I had a little bit of pumpkin the fridge that was dying to be used up. And also had a half a bag of jasmine rice that I bought way to long ago and haven’t used.
I decided to give it a whirl tonight. Although I did not enjoy the pumpkin I enjoyed the vanilla, and Adam loved the pumpkin!
Spice Pumpkin Pie Rice Pudding (From: Picky Plate)
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3 Cups cooked jasmine rice
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2 ½ Cups 2% milk
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¾ Cup prepared pumpkin puree, such as Libby’s
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½ Cup granulated sugar
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¼ Cup brown sugar
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1 teaspoon cinnamon
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1/8 teaspoon kosher salt
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3 inch cinnamon stick
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1 fresh vanilla bean
Place cooked rice, milk, pumpkin, sugar, brown sugar, cinnamon, salt and cinnamon stick into a medium dutch oven or heavy bottom pan over medium low heat. Stir to combine. Split vanilla bean in half length wise and scrape out the seeds with the back of the knife. Add seeds and split bean into rice mixture; stir to combine. Let rice simmer for 15-20 minutes or until thick and creamy. Before serving discard vanilla
{ 2 comments… read them below or add one }
I am on a huge pumpkin kick right now! I am adding this to list of recipes to make.
This sounds very good and looks even better. I have the pumpkin but not the jasmine rice. Can another rice be used like Uncle Bens?