Go Back
+ servings
bourbon pumpkin rice pudding

Bourbon Pumpkin Rice Pudding

Pumpkin and whole grain brown rice come together in this perfect fall dessert.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 8 people
Calories 375 kcal


  • 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


  1. Combine rice, milk, half and half, orange juice, vanilla bean, salt, sugar, and bourbon in a 4-quart pot, and bring to a boil.

  2. 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.

  3. Remove from heat, stir in pumpkin and allspice.

  4. Top with walnuts, if using, and a little extra demerara sugar, then brown under the broiler.

Recipe 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.