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 (Ill 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 4-6. I copied this from West Magazine, which copied it from "The New Casserole"by Faye Levy. Posted to fatfree digest V97 #276 by ASconyers@aol.com on Nov 25, 1997
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|Serving Size: 1 Serving (1880g)|
|Recipe Makes: 1|
|Calories from Fat: 27 (1%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 61.9mg||2 %|
|Potassium 1707.3mg||45 %|
|Total Carbohydrate 479.9g||141 %|
|Dietary Fiber 24.6g||99 %|
|Sugars, other 455.2g|
|Protein 22.1g||32 %|
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Calories per serving: 1977
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