Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Pumpkin Pie Rice Pudding




Source of Recipe


the web


List of Ingredients




2 cups basmati brown rice
6 cups fat-free milk
1 cup Splenda
1 cup yellow raisins
1/4 cup orange juice
1 teaspoon grated orange peel
1 teaspoon pure vanilla extract
1 cup canned pumpkin


Recipe



1. Soak the rice in water for 10 minutes, then drain.
2. In a large saucepan, mix all ingredients together, except for the pumpkin.
3. Bring the pan's contents to a boil over high heat, stirring frequently. Then reduce heat to low and cover. Continue to stir frequently.
4. Cook for 30 minutes or until the rice is tender. Remove the pan from the heat and stif in the pumpkin.
5. Serve warm, and try it topped with two tablespoons of sugar-free maple syrup.