So bright and creamy! It’s like crème brulee! Pumpkin adds amazing color and flavor to this classic rice pudding. You can use good thick coconut cream, just don’t get coconut milk. For some reason, there many low-quality varieties among the coconut cream on supermarket shelves.
You can have this wonderful pumpkin and rice pudding not only for dessert, but also for breakfast. And if you don’t want to bother with fresh pumpkin, you can use canned. Any round rice will do. For example, rice for risotto, Carnaroli, or Arborio. By the way, if you don’t mind alcohol, add 1 tbsp brandy or Calvados right after you take the pudding off the fire, it gives an amazing flavor.
Creamy Pumpkin Rice Pudding
|PREP TIME||COOK TIME||MAKES|
|5 minutes||40 minutes||3-4 servings|
INGREDIENTS (serves 2)
- 400 g (14 oz) pumpkin
- 50 g (2 oz) round rice
- 250 ml (8½ fl oz) cooking cream 20-30% fat (or coconut cream)
- 30 g (1 oz) sugar
- 3 large or 4 small yolks
- ½ tsp natural vanilla sugar
- 1 pinch of salt
- Peel the pumpkin and cut into small pieces.
Choose a sauté pan that usually has the least amount of food sticking to it, or get one with a nonstick coating.
- Put the pumpkin, rice, sugar, vanilla sugar, salt, and cream in a saucepan. Place on a burner, bring to a boil, and simmer on low heat for 10 minutes, covered.
- Remove the lid and simmer for another 15 minutes, stirring occasionally. Crush the pumpkin chunks with a potato masher.
- Meanwhile, in a bowl, whisk the yolks into a thick creamy mass with a mixer. This takes 4-5 minutes.
- In batches, continuing to whisk, add the pumpkin-rice pudding to the yolks in the bowl. Not the other way around!
- Transfer the pudding back to the pot and return it to the burner. Cook, stirring constantly, over low heat until thickened, 2-2.5 minutes. Do not overheat, or the yolk will curdle.
- Remove from the heat and immediately pour into molds. Cool in the refrigerator.
- If you have a Culinary Cooking Torch: Sprinkle with sugar and caramelize with a cooking torch before serving. Serve immediately after caramelization, otherwise the sugar crust will become soft.
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