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Pumpkin Ginger Rice Pudding image

Categories     Milk/Cream     Egg     Ginger     Rice     Dessert     Bake     Thanksgiving     Pumpkin     Fall     Simmer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 (1 1/2- to 2-pound) piece pumpkin or butternut squash, halved and seeded
1 tablespoon unsalted butter
2/3 cup plus 2 teaspoons granulated sugar
2/3 cup long-grain white rice
1/2 teaspoon salt
5 cups whole milk
8 large egg yolks
1 teaspoon vanilla
1/4 cup finely chopped crystallized ginger (2 ounces)
2 tablespoons turbinado sugar such as Sugar in the Raw (optional)
Special Equipment
a blowtorch (optional)


  • Bake pumpkin:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 hour.
  • Open foil and cool pumpkin slightly, then scoop flesh into a food processor and purée until smooth.
  • Reduce oven temperature to 350°F.
  • Cook rice while pumpkin bakes:
  • Heat rice, salt, 4 cups milk, and remaining 2/3 cup granulated sugar in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until very hot. Transfer to a large metal bowl set over a large saucepan of simmering water (or to a double boiler) and cook over low heat, covered, stirring occasionally, until rice is tender and most of milk is absorbed, 1 to 1 1/4 hours. (Add more simmering water to saucepan if necessary.) Remove pan from heat and keep rice warm, covered.
  • Make pudding:
  • Lightly whisk yolks in a large bowl, then whisk in vanilla, ginger, 1 1/3 cups pumpkin purée (reserve remainder for another use), and remaining cup milk. Gradually stir in warm rice, then pour mixture into a buttered 2-quart flameproof shallow baking dish (not glass). Set baking dish in a roasting pan and bake pudding in a hot water bath , uncovered, in oven until set, 50 minutes to 1 hour.
  • If caramelizing pudding, sprinkle evenly with turbinado sugar, then move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized. Serve warm or at room temperature.

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