Pumpkin Rice PuddingII 2 cups short-grain or Arborio rice 6 cups milk 1 cup sugar 1/2 vanilla bean split lengthwise 1 teaspoon grated orange zest 1/4 cup orange juice 1/4 teaspoon kosher salt 1 cup canned pumpkin 1/4 cup dark brown sugar (optional) In a large saucepan combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, Stirring occasionally.
Reduce heat to medium-low and cook, stirring occasionally until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes. Remove from heat. Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point. Cover and refrigerate up to 2 days ahead. To re warm stir in an additional 1 1/2 cups milk and stir gently over medium-low heat. Serve warm sprinkled with the brown sugar if desired. Yield: 8 servings. CALORIES 351 (0% from fat)FAT 6g (sat 4g)CHOLESTEROL 18mgCALCIUM 217mgCARBOHYDRATE 65gSODIUM 147mgPROTEIN 9mgFIBER 2g [email protected] "And the angel said unto them, "Fear not! For, behold, I bring you tidings of great joy, Which shall be to all people. "For unto you is born this day in the city of David A Saviour, which is Christ the Lord. And this shall be a sign unto you: Ye shall find the babe wrapped in swaddling clothes, Lying in a manger. --St. Luke ii. 10-12" MERRY CHRISTMAS! ~Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
