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Spiced Pumpkin Rice Pudding
Simple to make and full of feel-good (and fiery) spices
Course Dessert
Keyword Cayenne Pepper
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings 8 servings
Calories 329kcal
- 1 cup dry pudding rice
- ¼ cup butter melted
- ½ teaspoon cayenne pepper powder
- ½ teaspoon cinnamon powder
- ¼ teaspoon ground nutmeg powder
- ¾ cup sugar
- 6 cups whole milk separated as 4 cups and 2 cups
- 1 cup pumpkin puree or canned pumpkin
Preheat the oven to 300 degrees Fahrenheit.
In a large casserole dish with a lid, mix the melted butter, pudding rice, cinnamon, nutmeg, sugar, canned pumpkin and the first 4 cups of milk.
Place the cover atop the casserole dish and cook for 1 hour, stirring half way through.
Remove from the oven and mix in the final 2 cups of milk. Sprinkle with cinnamon and serve.
Calories: 329kcal | Carbohydrates: 48g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 118mg | Potassium: 370mg | Fiber: 1g | Sugar: 29g | Vitamin A: 5292IU | Vitamin C: 1mg | Calcium: 243mg | Iron: 1mg