This recipe for pumpkin rice pudding comes together pretty quickly, and it’s make-ahead friendly, too. Don’t skip the brûléed crust, which makes this a show-stopping Thanksgiving rice pudding and a perfect fall dessert.
You can serve this pumpkin rice pudding warm if you like, but I like to chill it overnight and serve it cold. This recipe makes for a welcome change from traditional pumpkin pie. The contrast in texture between the creamy rice pudding and the crunchy brûléed crust is the best part about this festive dessert.
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Summary
- You don’t need a kitchen torch to brûlée, but it certainly helps. If you have an oven with a broiler, you’re good to go.
- This recipe is easily made ahead. The pumpkin rice pudding needs to set and chill for at least 4 hours in the fridge before brûléeing, but you can leave it overnight.
This pumpkin rice pudding recipe takes preparation pointers from kheer, a sweet Indian rice pudding traditionally made with basmati rice and milk.
Kheer is an ancient dish. It’s slightly sweet, flavored with sugar or jaggery plus delicate, warming spices like cardamom and saffron. And growing up, I ate it like it was literally my job.
Whether it’s kheer, arroz con leche, or tapioca pudding, there’s something so texturally wonderful about the slightly sticky, creamy, chewy rice puddings of the world. To this day, they have a death grip on my palate.
Enter this pumpkin rice pudding. Barely festive. Not entirely traditional, but I’ve never had a thing for pumpkin pie anyway. This recipe uses fragrant basmati rice and a combination of milk and heavy cream to get that classic, super creamy rice pudding texture.
The best part of this recipe, in my opinion, is the brûléed crust. If you’ve never made creme brûlée before, you’re going to be surprised at how easy this last step is. You don’t need any fancy kitchen equipment, although a kitchen torch certainly makes this easy. I’ve always used my oven broiler, which works just as well.
This recipe uses fragrant basmati rice and a combination of milk and heavy cream to get that classic, super creamy rice pudding texture.
What is rice pudding?
Rice pudding is simply rice cooked in a combination of milk and/or cream. It’s lightly sweetened, and this version features warming spices traditional to pumpkin pie, like cinnamon, nutmeg, cloves, and ginger. After cooking it down and letting it set in the fridge, it takes on a pudding-like texture.
What is the best rice to use for rice pudding?
While rice pudding can be made using any kind of rice, the final product will differ, obviously depending on what kind you use. Long grain rice like basmati and jasmine will make for a less creamy rice pudding. Short-grain rice like arborio and carnaroli create a more dense, chewy pudding.
Can I make rice pudding with leftover rice?
Yes, and it takes about half the time. Simply add your leftover rice – in this case, basmati – to a saucepan. Cover with whole milk using a 1:1 ratio of rice to milk and add a generous splash of heavy cream. Bring to a simmer, then cook on medium-low for about 15 minutes. Continue with the rest of the recipe as directed, adjusting the ingredients for the quantity of rice you started with.
Ingredients in pumpkin rice pudding
You’ll likely have many of these ingredients already on hand. This recipe is also easily customizable. For a denser rice pudding, use arborio or carnaroli rice instead of basmati. You can use your choice of plant-based milk in place of the whole milk.
- Long grain white rice: this recipe for pumpkin rice pudding calls for basmati rice. It’s fragrant and not too starchy, so it works perfectly in this recipe. I like using long-grain white rice in rice pudding as it reminds me of kheer, a traditional Indian rice pudding.
- Unsalted butter or ghee: use unsalted butter or ghee (clarified butter) to toast the rice before cooking it in milk and cream.
- Whole milk: whole milk creates a classic creamy rice pudding.
- Heavy cream: heavy cream takes this pumpkin rice pudding to the next level. You can use whole milk instead, if you’re watching your fat intake.
- Egg: one beaten egg, stirred into the rice pudding on and off the heat, provides a signature creaminess and helps thicken the pudding.
- Canned pumpkin purée: canned pumpkin purée is simply cooked, puréed pumpkin. No sugar added. Make sure not to buy pumpkin pie filling on accident, as it’s pre-sweetened and made to go straight into a pie crust.
- Brown sugar: I love the depth of sweetness that brown sugar adds to any dessert, but it’s particularly amazing in this pumpkin rice pudding. A good substitute, if you prefer, is maple syrup. Use the same amount of maple syrup that you would brown sugar.
- Ground cinnamon, ginger, nutmeg, and clove: also known as pumpkin pie spice. If you have pre-mixed pumpkin spice on hand, feel free to substitute this in.
- Kosher salt: a pinch of salt rounds out the sweetness of this pumpkin rice pudding.
- Granulated sugar: granulated sugar creates the perfect, shatteringly crisp brûléed crust on this pumpkin rice pudding.
What’s in pumpkin pie spice?
Pumpkin pie spice, also known more simply as pumpkin spice, is a combination of ground cinnamon, nutmeg, cloves, and ginger. It sometimes includes allspice. You can buy pumpkin spice pre-made, or easily make your own from ground spices.
How to make pumpkin rice pudding: step by step
Rinse the rice: you’ll want to rinse the rice until it runs clear. This gets rid of excess starch from the rice. After rinsing, let it drain in the sink while you melt butter in a pot or high-sided pan. Next, you’ll toast the rice for a few minutes.
Pour in the milk and cream and stir to combine. This mixture will cook for about 20 to 25 minutes. You’ll want to hang around near the kitchen to stir every few minutes so that the milk doesn’t burn or create lumps that stick to the bottom of the pot.
Once the milk and cream reduce by about a third, crack a room temperature egg into a bowl and scramble it well. Off the heat, drizzle the egg into the hot rice and milk mixture bit by bit, stirring all the while. Take your time here, you don’t want the egg to scramble!
After you’ve incorporated the beaten egg into the hot rice and milk, you can relax a little. Still off the heat, mix in the pumpkin purée, brown sugar, and pumpkin spice mix. Once the mixture is homogenous, return it to the heat and let it cook for a few minutes until everything is warmed through.
At this point, you can choose to either pour the pumpkin rice pudding into individual ramekins or into a large baking dish. I like serving this family-style in a baking dish, but do you!
You’ll need to cool the rice pudding to room temperature before letting it set in the fridge for at least 4 hours. I’ll typically leave this in the fridge overnight. When it’s fully set, cover the pumpkin rice pudding with granulated sugar. Be generous, but most importantly, just make sure you’ve covered all of it. Any uncovered spots will cook the rice pudding beneath.
Broil the pumpkin rice pudding for up to 10 minutes. There’s some leeway here, as everyone’s broiler seems to be different. Keep a close eye on it while it’s broiling. You can tell in the photos, my broiler’s pretty finicky. If you have a kitchen torch, don’t hesitate to use it!
Can I make rice pudding with oat milk? Coconut milk? Almond milk?
Yes, you can! Substitute the plant-based milk of your choice (oat, coconut, almond, soy, rice, etc) using a 1:1 ratio when making rice pudding. For this pumpkin rice pudding, I’d suggest using oat milk or coconut milk. Note that the coconut milk will add a slight, but delicious, coconut flavor).
How to brûlée without a torch
If you don’t have a kitchen torch, you can still brûlée! If you have an oven with a broiler, you’re good to go. Preheat your broiler until it reaches temperature, usually 525 to 550 degrees F, then let it rip for another 15 to 20 minutes until it’s as hot as can be. Broil between 5 and 10 minutes, checking frequently.
Can you use a lighter instead of a kitchen torch?
Try it for yourself, but honestly, no, it doesn’t work. Others on the Internet will say otherwise, and I’m not one to be negative, but a standard lighter is just not powerful enough to caramelize sugar. It’ll only melt it. I’ve tried this time and again with no luck. Drop me a line if you’ve managed this.
Storing and freezing pumpkin rice pudding
You can make this recipe up to 3 or 4 days ahead of time, if you wish. Keep it refrigerated, covered tightly with plastic wrap. Pull the pumpkin rice pudding out of the fridge at least 30 minutes ahead of time before sprinkling generously with granulated sugar and broiling or torching it.
If you must, you can freeze pumpkin rice pudding for up to 3 months. The texture will be slightly different and not as creamy, so you’ll likely have to reheat it with a splash of whole milk. To thaw, place it in the refrigerator overnight.