Pumpkin Rice Pudding
73
Here is a childhood recipe with a twist. It is great for the holidays and children love it too.
Ingredients
| ½ | cup |
rice
cooked |
|
| ⅔ | 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!
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?
