Pumpkin Rice Pudding with Miso Caramel Sauce
This recipe combines the warmth of traditional rice pudding recipes with creamy pumpkin purée, autumn spices, and a rich, salty-sweet miso caramel drizzle.
Ingredients
Pumpkin Rice Pudding
- 1 cup Arborio Rice
- 2 cups water
- 2 cinnamon sticks
- a pinch of salt
- 3 cups whole milk
- 1 cup canned pumpkin puree
- 2 tsp pumpkin pie spice
- ⅓ cup brown sugar
- 2 tbsp maple syrup
Miso Caramel Sauce
- 6 tbsp unsalted butter
- ¾ cup brown sugar
- ½ cup heavy cream
- 2 tbsp white miso paste
Topping (optional)
- vanilla ice cream
Instructions
Pumpkin Rice Pudding
- In a large saucepan, combine rice, water, cinnamon sticks, and a pinch of salt. Bring it to a boil then reduce to a simmer over medium heat, stirring occasionally for about 5 minutes until the water is absorbed.
- Add milk, pumpkin puree, brown sugar, maple syrup and pumpkin pie spice. Continue cooking until the rice is smooth and creamy, about 20-25 minutes.
Miso Caramel Sauce
- In a small saucepan, melt butter over medium heat.
- Add brown sugar, whisk until the sugar dissolves. Once the mixture starts bubbling, slowly pour in the heavy cream, whisking the whole time. (*be careful the hot caramel may splatter)
- Remove the pan from the heat. Immediately whisk in the white miso paste — it will sizzle a little at first. Keep whisking until the miso fully dissolves and the sauce looks thick and glossy.
Assembly
- Spoon the warm pumpkin rice pudding into serving bowls. Top with a scoop of vanilla ice cream and drizzle generously with miso caramel sauce. Serve immediately and enjoy!
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