Creamy Pumpkin Rice Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This comes from the Better Homes and Gardens magazine, October issue. It really looked good and the ingredients are so appropriate for the Autumn season. Ingredients:
2/3 cup water |
1/3 cup uncooked long grain rice |
3 eggs, lightly beaten |
1 cup milk |
2/3 cup canned pumpkin |
1/3 cup packed brown sugar |
1 tsp pumpkin pie spice |
1 tsp vanilla |
1/4 tsp salt |
3/4 cup dried cranberries or raisins |
1 medium red apple and/or green pear, cored and thinly sliced (1 cup) |
1/2 cup coarsely chopped walnuts, toasted |
2 tbsp honey |
Directions:
1. Preheat oven to 325 degrees.
2. In a small saucepan combine water and rice. Bring boiling; reduce heat. Simmer, covered, 15 minutes or until all liquid is absorbed, stirring once.
3. In a medium bowl, combine eggs, milk, pumpkin, brown sugar, pie spice, vanilla, and salt.
4. Stir in rice and 1/2 cup of the cranberries.
5. Pour mixture into 1 1/2-quart straight-sided deep baking dish.
6. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.
7. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set.
8. Remove dish from oven and cool slightly on wire rack.
9. Meanwhile, in a bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain.
10. Just before serving, toss together apple, walnuts,honey and cranberries.
11. Spoon over pudding. Serve warm.
12. To store, cover and refrigerate for up to 24 hours.
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