Pumpkin Rice Pudding Tasty Recipes

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Pumpkin Rice Pudding

"This is certainly one of my absolute preferred rice puddings. It tastes exactly like pumpkin pie and makes a sincerely excellent breakfast dish! Try it with cooked brown rice and replacement dried cranberries for the raisins, if preferred."

Ingredients :

2 quarts water
1 cup Arborio rice
4 cups skim milk
1 vanilla bean, cut up lengthwise
1 pinch salt
1/three cup white sugar
1 (15 ounce) can pumpkin puree
1 teaspoon floor cinnamon
half teaspoon floor ginger
1/4 teaspoon ground nutmeg
half cup raisins
floor cinnamon, for garnish

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H5M

Bring the water to a boil in a saucepan over excessive heat and add the rice. Reduce warmness to medium-low and simmer, uncovered, for 7 mins; drain properly.
Using the identical saucepan, carry the milk to a boil over medium-high warmth. Stir within the rice, vanilla bean, and salt. Reduce the warmth to medium-low and simmer, stirring often, until the rice is very smooth and absorbs most of the milk, 15 to 18 mins. Remove the pan from the warmth, discard the vanilla bean, and stir in the sugar.
Preheat an oven to 350 tiers F (a hundred seventy five stages C). Grease a 2 quart baking dish.
Pour half of the rice pudding aggregate into a large bowl. Add the pumpkin puree, ground cinnamon, floor ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the final rice pudding combination, and spoon it over the pumpkin rice pudding.
Bake, exposed until corporation, approximately half-hour. Serve heat, sprinkled with cinnamon if desired.

Notes :

You can replacement 2 teaspoons of vanilla extract for the vanilla bean. Stir it into the cooked rice pudding in Step 3.

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