If you love pumpkin pie and rice pudding separately, then you will most certainly enjoy this combination of flavors in one dish. The rice is cooked on the stove-top, and the pudding is finished in the oven. Plan ahead to refrigerate the finished pudding overnight. This dessert may be made up to 4 days in advance. Feel free to add plumped raisins or pecans (or both!) before the baking step.
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
- 2 cups water
- 1 cup arborio rice
- 3 cups reduced-fat (2%) milk
- 1 cup solid-pack pure pumpkin (not pumpkin pie filling)
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon plus more for garnish
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup heavy whipping cream, whipped
Preparation:
Preheat the oven to 375 F.
Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt. While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients.
Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
Yield: 8 servings
Serving size: 1/2 cup rice pudding and 1-1/2 Tablespoons whipped cream
Per serving: calories 240, total fat 6 g, sat fat 3.5 g, mono fat 1.5 g, poly fat 0 g, protein 4 g, carb 42 g, fiber 1 g, cholesterol 20 mg, sodium 120 mg
Source: "So Easy: Luscious, Healthy Recipes for Every Meal of the Week" by Ellie Krieger (John Wiley & Sons, Inc.)
Pumpkin Rice Pudding Recipe Photo © 2009 John Wiley & Sons, Inc., licensed to About.com, Inc.
Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt. While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients.
Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
Yield: 8 servings
Serving size: 1/2 cup rice pudding and 1-1/2 Tablespoons whipped cream
Per serving: calories 240, total fat 6 g, sat fat 3.5 g, mono fat 1.5 g, poly fat 0 g, protein 4 g, carb 42 g, fiber 1 g, cholesterol 20 mg, sodium 120 mg
Source: "So Easy: Luscious, Healthy Recipes for Every Meal of the Week" by Ellie Krieger (John Wiley & Sons, Inc.)
Pumpkin Rice Pudding Recipe Photo © 2009 John Wiley & Sons, Inc., licensed to About.com, Inc.
