Pumpkin Rice PuddingPosted: Updated:
2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 tsp. vanilla extract
3/4 tsp. ground cinnamon plus more for garnish
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/3 cup heavy whipping cream, whipped
Preheat the oven to 375 degrees.
Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt. While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
Makes 8 servings
Serving size: 1/2 cup rice pudding and 1-1/2 Tbsp. whipped cream
Total fat 6 g
Sat fat 3.5 g
Mono fat 1.5 g
Poly fat 0 g
Protein 4 g
Carb 42 g
Fiber 1 g
Cholesterol 20 mg
Sodium 120 mg
Excellent source of vitamin A
Good source of calcium, iodine, phosphorus, riboflavin, vitamin D
Recipe from Ellie Krieger's book "So Easy: Luscious, Healthy Recipes for Every Meal of the Week"