EASY PUMPKIN RICE
I made this as a fluke once because I needed to go shopping and these ingredients were all I had. My kids loved it; I did, too. Now it's a family recipe that I cook from time to time. This is hearty, slightly-sweet, and a great holiday treat or an awesome side dish. Experiment adding other ingredients like pecans or raisins to make it your own.
Provided by Amy M
Categories Rice Side Dishes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
- Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 88 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 3.9 g, Protein 5 g, SaturatedFat 7.5 g, Sodium 346.3 mg, Sugar 43.4 g
PUMPKIN RICE PUDDING
Steps:
- Preheat the oven to 375F.
- Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
- In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
- While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
Nutrition Facts : Calories 240, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 120 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 4 grams
PUMPKIN AND RICE SOUP
Peanuts, raisins and tomato paste give this pumpkin soup with rice a deep, rich flavor without the all-day cooking time.
Provided by Food Network Kitchen
Time 50m
Yield 4-6
Number Of Ingredients 12
Steps:
- Cook the rice according to package directions; fluff and set aside.
- Meanwhile, pulse the tomato paste, vinegar, raisins, curry powder, red pepper flakes, 1 teaspoon salt, 1/4 cup of the peanuts and 2 tablespoons water in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
- Heat the oil in a medium saucepan over medium-high heat. Add the paste and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. (Add a tablespoons or two of water if the paste sticks to the bottom of the pan at all.) Add the chicken broth, pumpkin puree and 2 cups water and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has thickened slightly, 30 to 40 minutes. Stir in about three-quarters of the cooked rice and adjust the seasoning with salt.
- Serve the soup topped equally with the remaining rice and 1/4 cup peanuts. Sprinkle with red pepper flakes and the chives.
PUMPKIN RICE PUDDING
This is one of my absolute favorite rice puddings. It tastes exactly like pumpkin pie and makes a really great breakfast dish! Try it with cooked brown rice and substitute dried cranberries for the raisins, if desired.
Provided by Robyn C.
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
- Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
- Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 69.1 g, Cholesterol 3.3 mg, Fat 0.5 g, Fiber 3.3 g, Protein 9.3 g, SaturatedFat 0.2 g, Sodium 250.8 mg, Sugar 32 g
PUMPKIN RICE
This recipe was an accidental discovery, serendipity, if you will! I couldn't find a recipe that quite included everything I had in my pantry and I so wanted pumpkin rice, so I picked a little of this and a little of that from other recipes and made one myself. It's absolutely delicious. I made it because I was in a pumpkin-y mood on Halloween Eve, and now I'm totally making it again on Thanksgiving. My picky two-year-old son even gobbled it all up and asked for seconds! I hope you enjoy it! If you find ways to tweak it, please feel free to comment!
Provided by christieo_7
Categories Brown Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan or frypan, sautee onion in olive oil until onions are transparent.
- Add rice and chicken broth and bring to a boil.
- Reduce heat to medium and cover.
- In separate saucepan, combine pumpkin puree, butter, brown sugar, and spices.
- Stir together on medium heat until warm.
- When all the water is absorbed and the rice is al dente, add pumpkin mixture and stir.
Nutrition Facts : Calories 400.3, Fat 12.5, SaturatedFat 6.2, Cholesterol 22.9, Sodium 551.5, Carbohydrate 64.6, Fiber 2.3, Sugar 16.9, Protein 8.3
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