To Jan who requested the recipe. I'm not the original poster. Just a happy
eater. Carla
Practically Fat-Free Pumpkin Rice Pudding
2 quarts water
1 c. Arborio or other short-grain rice
4 c. non-fat milk (I'll try rice milk)
1 vanilla bean, split (I'll try 1-2 tsp vanilla extract)
pinch of salt
1/3 c. sugar
15 oz can pureed pumpkin
1 tsp ground cinnamon, plus extra for garnish
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 c 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 6-8.
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