Pumpkin rice pudding
1 servings
Ingredients
| Quantity | 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 to 2 tsp vanilla extract) | |
| 1 | pinch | Salt |
| ⅓ | cup | Sugar |
| 1 | can | (15 ounce) pureed pumpkin |
| 1 | teaspoon | Ground cinnamon; plus extra for garnish |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | cup | Raisins |
Directions
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 (approx 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 lightly sprayed 2 quart baking pan. 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 6 to 8.
Posted to fatfree digest by Phylraern@... on Oct 10, 1999, converted by MM_Buster v2.0l.