Creamy Pumpkin Rice Pudding with Nuts
6 servings
90 minutes
Creamy pumpkin-rice pudding with nuts is a delicate blend of autumn aromas and warm spices. This dessert draws inspiration from classic American recipes where pumpkin and spices create a cozy atmosphere. The sweet flavor of pumpkin harmoniously intertwines with soft rice, while the spices add depth to the aroma. The water bath makes the texture creamy and airy, while nuts and fruits add crunch and freshness. This dish is perfect for autumn family evenings or festive gatherings, especially on Thanksgiving Day. Served warm with caramel notes of honey and tart cranberry, it evokes a sense of homey comfort and warming tea by the fireplace.
1
Preheat the oven to 160 C.
2
In a small saucepan, combine water and rice. Bring to a boil, then reduce heat. Simmer covered for 15 minutes or until the liquid is absorbed, stirring once.
- Water: 0.7 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: 0.7 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 water level reaches the middle of the edges of the pie dish. (This will create 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