Ellie Kreiger

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Name: Pumpkin Rice Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 2 cups water; 1 cup arborio rice; 3 cups reduced fat (2%) milk; 1 cup solid-pack pure pumkin; 3/4 cup honey; 1 teaspoon vanilla extract; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/3 cup heavy whipping cream whipped

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INGREDIENTS

2 cups water
1 cup arborio rice
3 cups reduced fat (2%) milk
1 cup solid-pack pure pumkin
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream ; whipped

INSTRUCTIONS

Preheat the oven to 375F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt. While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

NOTES

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Pumpkin Rice Pudding

2 cups water
1 cup arborio rice
3 cups reduced fat (2%) milk
1 cup solid-pack pure pumkin
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream whipped

Preheat the oven to 375F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

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Nutrition

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Serving Size: 1 Serving (271g)
Recipe Makes: 8 Servings

Calories: 261
Calories from Fat: 35 (13%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 13.7mg		4 %
Sodium 16680mg		575 %
Potassium 661.9mg		17 %
Total Carbohydrate 43.8g		13 %
	Dietary Fiber 1g	4 %
	Sugars, other 42.8g
Protein 13g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 261

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