Last fall our family roasted and pureed 12 Lumina pumpkins and froze the puree to use throughout the year. Right now it is in the middle of June and the only local produce available right now is strawberries and leafy greens (however, you are reading this post in October when most people are just getting into pumpkin season), so I decided to pull out a bag of pumpkin puree to add some variety to our family’s diet since the kids are not big fans of salads yet. I always try to incorporate fruits of vegetables into every meal that the family eats. However, breakfast rarely has enough vegetables incorporated into the meal, so I decided to make a pumpkin rice pudding in our crockpot for a good breakfast.
The pumpkin rice pudding came out perfect. The rice was soft with a strong pumpkin flavor and a mild sweetness. The dried cranberries added a hint of tartness that contrasted well with the sweet rice pudding. The rice pudding also made an excellent reheated breakfast on mornings when I did not feel like cooking a large breakfast for my family. Miss Bubbles was particularly fond of the slow cooker pumpkin rice pudding. She could eat a huge bowl of this slow cooker pumpkin rice pudding for breakfast.
I made the slow cooker pumpkin rice pudding in a four quart crockpot. When I added the ingredients, the crockpot was filled a little over halfway. By the time the crockpot pumpkin rice pudding was finished, the rice pudding has expanded to cover ¾ of crockpot, so take that into account when you make your rice pudding. If you decide to make a small batch of the crockpot pumpkin rice pudding, then cut back on the ingredients, but do not cut the cooking time. For the rice, use whatever rice that you have on hand. I used a combination of white rice and arborio rice because I ran out of short grain white rice, but you could use long grain rice or even brown rice. The different types of rice will change the flavor of your rice pudding slightly, but I think that is part of the fun of rice pudding.
Ingredients (serves 4) from my kitchen
Butter to grease the crockpot
2 cups rice (I used 1 ¼ cups short grain white rice and ¾ cup arborio rice)
2 cups pumpkin puree (I used puree from a Lumina pumpkin)
2 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1/2 cup brown sugar
4 cups whole milk
1 cup dried cranberries
1. Grease the inside of the crockpot with butter.
2. Add the rest of the ingredients to the crockpot and stir well.
3. Cook on low for 4-6 hours or until the rice is tender.
Posted on Perfectly Pumpkin Contest