Pumpkin Rice Pudding
6 servings
240 minutes
Pumpkin-rice pudding is a refined and cozy dish of American cuisine that combines the tenderness of rice, the sweetness of pumpkin, and the aroma of spices. Its roots trace back to autumn holiday traditions when pumpkin becomes the main ingredient in desserts. The velvety texture of the pudding infused with nutmeg, cinnamon, and cloves makes it an ideal choice for cool evenings. The thick creamy consistency reveals the soft sweetness of pumpkin while apple puree adds a subtle fruity note. This dessert can be served chilled, garnished with cinnamon and fresh mint, giving it a special aroma and elegant appearance. It pairs perfectly with a cup of hot tea or coffee, creating an atmosphere of comfort and warmth.
1
Boil washed rice for 20 minutes (2 cups of water for 1 cup of rice).
- Round rice: 1 glass
- Water: 2 glasss
2
Drain the water from the pot, then add milk, apple puree to the cooked rice, and mix thoroughly.
- Milk: 0.5 l
- Applesauce: 1 teaspoon
3
Cook the mixture over low heat until thickened.
4
Add pumpkin puree, sugar, and spices, and mix thoroughly.
- Pumpkin puree: 150 g
- Sugar: 0.8 glass
- Ground cloves: 0.3 teaspoon
- Nutmeg: 0.3 teaspoon
- Grated ginger: 0.3 teaspoon
- Ground cinnamon: 0.3 teaspoon
5
Cook the mixture over low heat until it reaches a jelly-like consistency.
6
Transfer the mixture to a bowl or round container and leave it in the cold for 2-3 hours.
7
Before serving, decorate the pudding with cinnamon sticks and fresh mint leaves.
- Ground cinnamon: 0.3 teaspoon
- Ground cloves: 0.3 teaspoon