Vegetarian Pumpkin-Rice Pudding |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe originally came from Vegetarian Times. I am posting it here with my alterations so that I won't lose it again. Try it for breakfast with yogurt as well as for dessert. Ingredients:
2 cups canned pumpkin |
1 cup soymilk |
5 tablespoons maple syrup |
1 tablespoon tahini |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon allspice |
2 eggs |
2 cups cooked brown rice |
1/2 cup golden raisin (optional) |
1 teaspoon vanilla |
Directions:
1. Blend pumpkin, soy milk, hone, tahini, spices and eggs until smooth.
2. Combine with rice and raisins (if using). Pour into a greased casserole dish and place in a pan of hot water.
3. Bake in preheated 350 degree oven for 1 hour or until knife inserted near center comes out clean.
4. Serve warm or chilled, with yogurt if desired.-.
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