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Pumpkin Rice Pudding

 
73

Here is a childhood recipe with a twist. It is great for the holidays and children love it too.

Yield

1

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

½ cup rice
cooked
cup milk
½ each cinnamon sticks
*
1 each canne pumpkin purée
1 can
*
3 tablespoons sugar

Directions

Place a 2 qt. pot over low heat on the stove.

Add ⅔ cups of milk.

Add 2 tbsps. of Pumpkin.

Add ½ a cinnamon stick.

Add 3 tbsps. of sugar.

Stir the ingredients.

When the milk starts to simmer add cooked rice.

While everything is cooking stir. Increase the heat to medium and stir.

Keep stirring until it becomes thick and it starts bubbling.

Cook for another 3 minutes and remove from heat.

Remove the cinnamon stick and let it cool.

To make this dessert extra creamy add 3 tbsps. of milk and mix.

Put it in your favorite bowl, sprinkle some cinnamon on the top and serve. Enjoy!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 5636% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 71mg 3%
Total Carbohydrate 40g 40%
Dietary Fiber 1g 5%
Sugars g
Protein 24g
Vitamin A 6% Vitamin C 1%
Calcium 22% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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