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Day 17: Pumpkin Rice Pudding

My Aunt Nancy sent me a bunch of pumpkin recipes! This one comes from a document full of healthy Weight Watchers recipes. There are so many recipes on there so I’m gonna pick and chose which to post and try. I know a lot of people in my family love Rice Pudding so I figured this was a good one to share. If anyone tries it before I do let me know how it is!

Pumpkin Rice Pudding

2 quarts water
1 c. brown rice
4 c. non-fat milk
2 tsp vanilla extract
pinch of salt
1/3 c. sugar subsitute
15 oz can pureed pumpkin
1 tsp ground cinnamon, plus extra for garnish
1/2 tsp ground ginger
1/4 tsp ground nutmeg

In a heavy, large saucepan, bring water to a boil and
add the rice. Boil, uncovered, for 7 minutes; drain well.

Preheat oven to 350 degrees. In the same saucepan, bring
the milk to a boil over medium high heat, stirring
occasionally. Add the vanilla bean, rice, and salt.
Cook, uncovered, over medium-low heat, stirring often,
until rice is very soft and absorbs most of the milk,
15-18 minutes. Remove from heat, remove add vanilla , and stir in sweetner.

In a large bowl, mix pumpkin with rice pudding. Add cinnamon, ginger, and nutmeg. Spoon pumpkin rice pudding into a sprayed 2 quart baking pan
uncovered, 30 minutes, or until firm. Serve warm, sprinkled
with cinnamon if desired.

Serves 4-6.


About Kitchen261

An avid baker and experimental cook with a love for anything related to the kitchen.

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