No one was more happy to smell the scent of cinnamon wafting up from a steaming sauce pan than my oldest brother. Peering over my mom’s shoulder he would stop for a moment to watch the rice dance about in the bubbling milk.
For us it was milk rice and it was dinner.
I liked it but my brother LOVED it. So the other day when I decided to make milk rice for my boys I couldn’t help but think of him.
The leftovers were brought to his house but by the time he returned home from his job that carries him all over the country, all that remained of the dish was the vivid description given to him by his wife.
He called the next day for the recipe.
It’s the time of year where I try and sneak pumpkin into many dishes and this rice pudding is no different. The addition of this brilliant seasonal vegetable also helps to justify my habit of eating pudding as a meal. That and the fact that I’ve used brown rice here – oh and isn’t cinnamon really good for you as well? I mean really, it’s practically health food.
I like mine served slightly warm with a cool dollop of whipped cream and a very fine dusting of cinnamon on top.
The brown rice creates a welcoming nutty texture and flavor. The milk morphs into a custard-like sauce as much of it evaporates into the gentle steam that carries with it the inviting scent of spice. And before you know it the bowl is empty but feel free to have seconds as it is health food after all.
For my brother, Chris
Pumpkin Rice Pudding (or in my family – Milk Rice)
1 cup brown rice
2 1/4 c water
3 cups milk
1/2 teaspoon salt – vanilla salt is wonderful here
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup pumpkin
1 teaspoon vanilla
Combine the rice and water. Bring to a boil then reduce the heat and simmer covered for 20 minutes.
Add the milk, brown sugar, salt and spices to the rice. Bring back to a boil then turn the heat to low and simmer uncovered for 20 minutes. Add pumpkin and vanilla. Cook on low for 10 minutes. Remove from the heat and let sit 15 for minutes. Serve warm with lightly whipped cream.
Can also be served cold for breakfast.*
*Hey, if my family had it for dinner then I say feel free to eat it for breakfast. Go ahead. You have my permission.
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31 Comments
could you not have posted this *before* i went to the grocery store, rather than minutes after i returned from the store???
meanie.
Yum. This is on my list for leftover pumpkin puree.
I like to tell myself very similar stories about things that involve pumpkin. Like today when i had two pumpkin blondies. I told myself that at least i was getting two servings of veggies! Can’t argue with logic like that.
I adore rice pudding and this pumpkin infused version sounds absolutely glorious! Need to make it.
Mmmm this rice pudding looks fantastic!
Gorgeous! Rice pudding is such a great treat for the cooler weather! I love the pumpkin and cinnamon in this version. It looks so creamy and delicious!
A very clever idea to use brown rice, it not only makes it healthy, but the nutty flavor must have worked so well with the pumpkin!
Thanks for thinking of me, sister. I remember days strung together where the only thing that I ate was milk rice – those were the days.
What a fantastic fall-flavored idea! Did you use canned pumpkin or pumpkin that you had roasted and pureed? Sometimes I notice there is a bit of a difference.
I have seen so many pumpkin desserts but this is really original! and I love the brown rice, love its chewiness
-Amalia
http://butersweetmelody.wordpress.com
Same question as “A Plum” – would canned pumpkin be all right? If so, would you use pumpkin pie filling, or just plain old canned pumpkin?
Optimista – canned pumpkin is perfectly fine. You can used canned pumpkin pie filling but then you would just need to adjust the spices accordingly since pie filling already contains the spices.
Plum – I used canned but you could use fresh if you prefer.
lovely milk rice recipe! love all the warm flavours!
great idea of infusing pumpkin with rice pudding. but instead of brown rice can we substitute black rice instead? black rice when cooked turns purplish in color. wouldn’t it bring great color for the rice pudding?
Wow, this is gorgeous!
So innovative too. I love how fall gets everyone creative with pumpkin….or really, any fall produce.
This is perfect for Thanksgiving! Thanks for taking the hard work out of my planning!
So ive just started a diet and NOW this recipe has me totally falling off the wagon! Thanks! Cant wait to put on some more weight now! All in the name of trying recipes! Lovely!
I have to admit that I’m not a big rice pudding fan, but pumpkin and brown rice? This I have to try.
This looks absolutely incredible! I have plenty of yummy pie pumpkins from the garden looking for a good recipe.
btw… I found your through finecooking.com. your Twix recipe… yes!
It was heavenly! I love the texture of the brown rice in it, and of course, the wonderful pumpkin spice flavor and whipped cream! Thank you for sharing it with us.
This looks seasonally delicious. Love the milk rice story. New to your lovely blog but I will return!
oh wow. i just ate a hearty bowlful. thank you for sharing this recipe! i agree with fresh365 that it is perfect for thanksgiving. it will definitely be on our menu. btw: if anyone out there is gluten free/casein free as my house is, then you’ll be happy to know that this recipe works very well with coconut milk (sodelicious unsweetened). i also substituted honey for the brown sugar. and now i’m going back to the kitchen for seconds! hope there’s some left for breakfast tomorrow.
absolutly gorgeous and yummy
lovely blog too
bises From France
Yummo! I love rice pudding! This looks divine. I’ll have to make it for myself as my husband does not like rice pudding. What a weirdo right?
i tried this recipe but with the use of black rice. i got just the same taste but with a more colorful presentation. here are other recipes to try: http://www.blackrice.com/recipes/ do try it for yourself. it might come in handy this coming thanksgiving.
Mine is cooling on the counter. Longest 15 minutes EVER. (hehe)
How long does it keep for? Thanks!!!
Han – I’d say no longer than a week in the fridge. The texture changes a bit after each day. My favorite is to let it sit overnight – if you can resist.
I’m not a huge fan of rice pudding but after reading at cannelle et vanille about her coconut pudding and now reading about your pumpkin pudding I’m willing to give it a second try.
I had my wisdom teeth removed yesterday so for breakfast I made this but had to purée it in the food processor. It was perfect! It was heaven compared to broth and jello, no lie.
Thanks for sharing your info. I truly appreciate your efforts and I am waiting for your further write ups thank you once again.
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