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LowFat - Pumpkin Rice Pudding

Source of Recipe

from practical recipes


List of Ingredients

Pumpkin Rice Pudding

2 quarts water
1 cup short grain rice
4 cups skim milk
1 split vanilla bean
pinch salt
1/4 cup raisins
1, 15 ounce can solid packed pumpkin
1/3 cup white granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
butter flavor cooking spray

Preheat oven to 350 degrees F.
Bring water to a boil in a heavy, large saucepan.
Add rice and bring to a boil.
Boil, uncovered, for 7 minutes. Drain well.
Using the same saucepan, bring the milk just 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,
approximately 15 - 18 minutes.
Remove from heat and remove vanilla bean.
Stir in sugar.
Use a large bowl, mix pumpkin with 1/2 of rice pudding.
Stir in cinnamon, ginger, and cloves.
Coat a 2 quart baking dish/pan with cooking spray.
Spoon pumpkin rice mixture into baking dish.
Mix raisins into white rice mixture.
Spoon over pumpkin mixture.
Bake, uncovered, 30 minutes, or until firm.
Serve warm or cold, sprinkled with additional cinnamon,
if desired.
Makes 6 servings.


Recipe