Rice Crème Caramel with Ginger and Pumpkin
Ingredients
- 1/2 cup Mahatma® Jasmine Rice
- 1 tablespoon water
- 1 cup granulated sugar
- 2 tbsp corn syrup
- 3 cups whole milk
- 1/2 cup sweetened condensed milk
- 1 tbsp fresh ginger, finely grated
- 1/2 cup pumpkin purée
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp each ground nutmeg
- 1/4 tsp ground cloves
- 3 eggs
- 3 egg yolks
Topping:
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup pumpkin seeds, toasted
Instructions
Topped with freshly whipped cream and your choice of toasted pumpkin seeds, pecans, or walnuts this pumpkin, ginger, and spice dessert is sure to impress.
Step 1
Preheat oven to 325˚F. Prepare rice according to package directions.
Step 2
In a small heavy-bottom saucepan set over medium heat, combine water, sugar and corn syrup. Cook, swirling pan occasionally, for 6 to 8 minutes or until sugar is dissolved and caramel is deep amber color.
Step 3
Immediately pour caramel into eight 6-oz ramekins, swirling to spread the caramel evenly over bottom. Let stand until caramel is set.
Step 4
Prepare a water bath by laying a tea towel in the bottom of a large roasting pan (to prevent ramekins from moving as they bake). Fill kettle with water and bring to boil.
Step 5
In a heavy-bottom saucepan set over medium heat, combine milk, condensed milk and grated ginger; bring to boil. Stir in cooked rice, pumpkin purée, ground ginger, vanilla, cinnamon, nutmeg and cloves; return to boil.
Step 6
Meanwhile, in a bowl, whisk eggs with egg yolks. While whisking constantly, gradually pour 1/2 cup of the hot rice mixture into eggs. Once blended, slowly whisk in the remaining rice mixture. Pour evenly over caramel in ramekins.
Step 7
Place ramekins in prepared roasting pan. Pour in enough hot water to come halfway up sides of ramekins. Bake for 35 to 45 minutes or just until set and no longer wobbly in the center. Carefully remove roasting pan from oven. Using tongs, remove ramekins from the water bath. Let cool to room temperature. Refrigerate for at least 4 hours or until well chilled.
Step 8
Topping: Just before serving, whip cream until it begins to thicken. Add powdered sugar; beat until soft peaks form.
Step 9
To serve, run blade of small paring knife around inside edges of ramekins; invert onto plates. Garnish with whipped cream and toasted pumpkin seeds.
It’s Pumpkin Season
Nothing says fall has arrived like a recipe that is made with pumpkin! If you find yourself loving pumpkin spice flavor, whether in a coffee drink, rice pudding, or in a classic pumpkin pie you will surely love this irresistible Rice Crème Caramel with Ginger and Pumpkin. Made with Mahatma® Jasmine Rice, pumpkin puree, ginger, and an array of spices, this sweet dessert is made in individual-sized ramekins and is great for sharing. It is the perfect mix of soft and creamy texture with a sweet and crispy top layer. Impress your family or guests at your next dinner gathering with this beautiful dessert that’s as lovely to look at as it is delicious.
If you have a bit of a sweet tooth, try this Pumpkin Spice Latte Rice Pudding or a traditional Arroz con leche recipe at your next holiday table. They are sure to hit the spot. Pair either of these with Mexican Beans and Rice for a great two course meal.
Not Just for Desserts
Did you know you can use pumpkin in savory dishes just as much as you can in the sweet ones? If you’ve never cooked a savory dish with pumpkin as one of the ingredients, you’re missing out! Take advantage of this seasonal vegetable being widely available now and try it in some of our favorites like this flavor-packed Yellow Rice with Corn and Pumpkin and this warm and creamy Pumpkin Coconut Rice Soup. You might also add it into an Italian risotto or a Spanish paella recipe. If you are looking for a Mexican cuisine recipe try our taquitos dorados.
Ingredient Substitutions
Substitute pecans or walnuts for pumpkin seeds if desired.
