Rice Pudding with Pumpkin-Orange Sauce

6 portions/ 1 h. 0 min.: cooking time/ 122 Kcal / 100 g


risotto rice / round grain rice – 180 g

coconut milk – 400 ml

water – 300 ml

vegetable oil / butter – 2 tbsp.

sugar – 2 tbsp.

vanilla sugar – 8 g


pumpkin – 400 g

orange – 4 pcs.

potato starch – 1 tbsp.

water – 1/2 cup

sugar – 2 tbsp.


  1. Cut pumpkin into cubes and bake in a microwave or oven.

2. Peel one orange. Squeeze juice from oranges.

3. Pour the juice in a frying pan or stewpan, add zest, and 2 tbsp. of sugar. Boil, stirring, after boiling for about 5 minutes. Add a pumpkin. Pour in starch, diluted with 1/2 cup of water, bring the mass to a boil, stirring.

4. Mix coconut milk with 300 ml of water, the heat almost to a boil.

5. Heat the oil in a saucepan with a thick bottom. Pour rice, fry, stirring, minutes 2.

6. Rice pudding is prepared on the principle of risotto. Pour the first 2 ladles of milk into the rice. Stir the mass with a spatula over medium heat. When it will seem that the liquid is not enough, pour in another ladle of milk. And so on until the rice is soft, and the consistency of the pudding is thick. In the process add 2 tbsp. sugar and vanilla sugar.

7. Put the portions of pudding and pour over the sauce.


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