Yield: 1 Servings
|1 cup||Arborio or other short-grain rice|
|4 cups||Non-fat milk (I'll try rice milk)|
|1||Vanilla bean; split (I'll try 1-2 tsp vanilla extract)|
|1 can||(15 oz) pureed pumpkin|
|1 teaspoon||Ground cinnamon; plus extra for garnish|
|½ teaspoon||Ground ginger|
|¼ teaspoon||Ground nutmeg|
In a heavy, large saucepan, bring water to a boil and add the rice. Boil, uncovered, for 7 minutes; drain well.
Preheat oven to 350 degrees. In the same saucepan, bring the milk to a boil over medium high heat, stirring occasionally. Add the vanilla bean, rice, and salt. Cook, uncovered, over medium-low heat, stirring often, until rice is very soft and absorbs most of the milk, 15-18 minutes. Remove from heat, remove vanilla bean, and stir in sugar.
In a large bowl, mix pumpkin with half (2 cups) of the rice pudding. Add cinnamon, ginger, and nutmeg. Spoon pumpkin rice pudding into a buttered 2 quart baking pan (I'll use a quick spray of Pam). Mix raisins into white rice mixture. Spoon it over the pumpkin mixture. Bake, uncovered, 30 minutes, or until firm. Serve warm, sprinkled with cinnamon if desired.
I copied this from West Magazine, which copied it from "The New Casserole"by Faye Levy.
Posted to fatfree digest V97 #276 by ASconyers@... on Nov 25, 1997