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bourbon pumpkin rice pudding
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5 from 2 votes

Bourbon Pumpkin Rice Pudding

Pumpkin and whole grain brown rice come together in this perfect fall dessert.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 8 people

Ingredients

  • 2 cups whole grain brown rice uncooked
  • 3 cups milk
  • 1 cup half and half
  • 1/2 cup orange juice
  • 1/2 vanilla bean split open
  • 1/2 teaspoon kosher salt
  • 1 cup demerara sugar plus more for topping
  • 2 tablespoons bourbon optional
  • 1 cup pumpkin puree
  • 1/2 teaspoon allspice
  • 1/2 cup chopped walnuts for optional topping

Instructions

  • Combine rice, milk, half and half, orange juice, vanilla bean, salt, sugar, and bourbon in a 4-quart pot, and bring to a boil.
  • Reduce to a simmer, and cook for 20 minutes, or according to directions on rice package.  Do not allow all liquid to cook completely out.
  • Remove from heat, stir in pumpkin and allspice.
  • Top with walnuts, if using, and a little extra demerara sugar, then brown under the broiler.

Notes

If not serving immediately, the pudding can be refrigerated for up to 2 days. Serve leftovers cold, or reheat with 1/4 cup milk per 2 cups of pudding and then top with demerara sugar set under broiler to brown.

Nutrition

Calories: 375kcal