Creamy Pumpkin Rice Pudding
6 servings
90 minutes
Creamy pumpkin-rice pudding is a refined blend of delicate creamy flavor and warm autumn hues of pumpkin, complemented by the aroma of vanilla and spices. This dish draws inspiration from Italian traditions where simple ingredients transform into culinary masterpieces. The light tartness of cranberries and sweetness of apples provide a special balance to the dessert, while the crunch of walnuts adds textural play. It is prepared in a water bath, making it particularly airy and soft. This pudding is perfect for a cozy family evening or festive dinner. It can be served warm or chilled, and the combination of honey and nuts turns it into a true delicacy. It's not just a dessert—it's a journey into the world of refined flavors and warm culinary traditions.
1
Preheat the oven to 160 C.
2
In a small sauce pan, combine water and rice. Bring to a boil, then reduce heat. Simmer covered for 15 minutes or until liquid is absorbed, stirring once.
- Water: 0.6 glass
- Long grain rice: 0.3 glass
3
In a medium bowl, combine eggs, milk, pumpkin puree, brown sugar, pumpkin pie spices, vanilla, and salt.
- Chicken egg: 3 pieces
- Milk: 1 glass
- Pumpkin puree: 0.6 glass
- Cane sugar: 0.3 glass
- Spices: 1 teaspoon
- Vanilla: 1 teaspoon
- Salt: 0.3 teaspoon
4
Stirring, add rice and ½ cup of cranberries.
- Long grain rice: 0.3 glass
- Dried cranberries: 100 g
5
Pour the mixture into a 1.5-liter deep baking dish with vertical edges. Place the dish on a baking tray and then on the rack in the oven. Fill the baking tray with boiling water until the level reaches the middle of the edges of the pie dish (creating a water bath).
6
Bake for 30 minutes; stir. Bake for another 35 minutes or until the outer edge thickens. Remove the dish from the oven. Let cool slightly on a wire rack.
7
Meanwhile, in a bowl, pour the remaining ¼ cup of cranberries with boiling water to cover the berries. Let it steep for 15 minutes, then dry. Just before serving, mix the apples, walnuts, honey, and cranberries. Place on top of the pudding. Serve warm.
- Dried cranberries: 100 g
- Red apples: 1 piece
- Roasted walnuts: 65 g
- Honey: 2 tablespoons
8
Cover with film for storage and freeze for up to 24 hours.