Pumpkin Rice Pudding
Here is a childhood recipe with a twist. It is great for the holidays and children love it too.
Yield
1 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
rice
cooked |
|
| ⅔ | cup |
milk
|
|
| ½ | each |
cinnamon sticks
|
*
|
| 1 | each |
canned pumpkin purée
1 can |
*
|
| 3 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
rice
cooked |
|
| 158 | ml |
milk
|
|
| 0.5 | each |
cinnamon sticks
|
*
|
| 1 | each |
canned pumpkin purée
1 can |
*
|
| 45 | ml |
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!
