Rice pudding and pumpkin

Name: Rice pudding and pumpkin
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 4
Ingredients: Rice flour 3 ½ tbsp; Sugar 4 ½ tbsp; Whole milk 0.4 cup; Fresh liquid cream ¾ cup; Cinnamon powder to taste; Orange peel ½; Lemon peel ½; Vanilla bean ½; Neapolitin pumpkin 1 cup; Orange peel to taste; Puffed rice 4 cups; Water 0.21 cup; Sugar ¼ cup; Maldon salt to taste; Chopped hazelnuts to taste

it de fr es br

Gluten Free
Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 35 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Manuel Costardi

So here's the thing, rich Italian desserts just took a fun turn with pumpkin rice pudding. Imagine classic risolatte meeting those cozy pumpkin flavors—really, with a modern twist. This isn't just your usual rice pudding, okay? Think of it as a layered treat with a super creamy rice and pumpkin base that kinda melts in your mouth. And then? You hit a crunchy surprise with caramelized puffed rice on top, giving every bite a crispy edge that stands out.

Citrus zest adds a burst that lifts up the sweet pumpkin, while hazelnut crumbs sprinkle on some nutty notes. Plus, there's even a touch of Maldon salt—might sound fancy, but it brings out all the flavors and balances the richness perfectly. Folks who know their Italian desserts might recognize the risolatte part, but this take is all about autumn and winter. A seasonal edge that makes it pretty hard to resist after a meal, no question.

And look, pumpkin doesn’t always show up in Italian sweets, so this creamy pumpkin rice pudding is a nice surprise, especially for anyone used to more traditional options. The pumpkin blends right in, making everything super moist and just a bit silky. The spices? They bring that warm, almost tangy feeling you want when it’s cold. For real. The layered look gives a little extra drama on the plate—makes it feel special without being fussy. People in Northern Italy have their own takes on risolatte, but with the citrus and pumpkin, this version brings something new. Fits right in with the best pumpkin spice rice pudding and fall dessert recipes out there.

Anyone looking to dress up their table with a seasonal sweet or dive into new pumpkin dessert ideas will get why this dish is winning folks over. It’s a dish that proves Italian cooks know how to make even simple things feel a bit more elegant—and a lot more interesting when you bring in autumn flavors. Also, it's the perfect excuse to try something different and enjoy a touch of Italian creativity in your kitchen. And pretty simple, right? Really really good stuff.

INGREDIENTS

Ingredients for the rice cream: Rice flour 3 ½ tbsp (35 g); Sugar 4 ½ tbsp (55 g); Whole milk 0.4 cup (100 g); Fresh liquid cream ¾ cup (200 g); Cinnamon powder to taste; Orange peel ½; Lemon peel ½; Vanilla bean ½

for the pumpkin: Neapolitin pumpkin 1 cup (250 g); Orange peel to taste

for the rice crunch: Puffed rice 4 cups (40 g); Water 0.21 cup (50 g); Sugar ¼ cup (50 g)

for decoration: Maldon salt to taste; Chopped hazelnuts to taste

Preparation

How to prepare Rice pudding and pumpkin

First, start with the pumpkin. Remove the peel 1, cut it into cubes about 1.2 inches large 2, and place them in a steamer 3.

Cover with a lid and cook for about 20 minutes 4. Meanwhile, proceed to make the rice polenta. Take the orange peel and cut it first into strips 5 and then into very small cubes 6.

Do the same with the lemon peel 7. In a saucepan, pour milk and cream 8, move to the heat and warm until it reaches a temperature of 140°F 9.

Add the sugar 10 and stir with a whisk until it dissolves. Add the cinnamon 11, stir again, add the orange peel, the lemon peel 12

and finally the seeds from the vanilla pod 13. Stir 14, wait a few seconds, then slowly add the rice flour, pouring it like rain 15, while continuing to stir to avoid lumps.

Continue stirring for a few seconds until it thickens 16. Keep the cream warm, you can opt for a bain-marie, this way it will remain creamy. By this point, the pumpkin will be ready 17, transfer 200 g into a tall-sided container and let it cool. Grate the orange peel and chop it with a knife to obtain a pulp 18.

Add the orange pulp to the container with the pumpkin 19 and blend until you get a smooth and homogeneous cream 20. Then transfer the cream into a pastry bag with a narrow nozzle. Set aside the pumpkin cream and prepare the rice crunch. In a pan, pour the water, sugar 21

and let it caramelize, stirring with a wooden spoon until it reaches an amber color 22 23. Once ready, pour in the puffed rice at once 34

and keep stirring until the caramel completely covers the puffed rice 25. Transfer onto a baking sheet with parchment paper 26 and spread it out as much as possible 27.

Let it cool and then crumble it with your hands, without pulverizing the rice but trying to separate the grains 28. Now everything is ready, you can plate. Pour the warm rice cream at the bottom of the plate 29, then add the rice crunch to cover the cream 30 and some finely chopped hazelnuts.

Complete the plate by creating a spiral of pumpkin cream 31 and some flakes of Maldon salt 32. Your rice pudding and pumpkin dessert is ready to enjoy 33!