Practically fat-free pumpkin rice pudding

Yield: 1 Servings

Measure Ingredient
2 quarts Water
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 pinch Salt
⅓ cup Sugar
1 can (15 oz) pureed pumpkin
1 teaspoon Ground cinnamon; plus extra for garnish
½ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
¼ cup Raisins

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.

Serves 4-6.

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

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