It seems to me that it would be difficult for a blind person to
remove the vanilla bean easily from the pudding, I am wondering
if a good quality of vanilla could be used instead. Jill
----- Original Message -----
From: "Sugar" <[email protected]
To: "Cooking In The Dark" <[email protected]
Date sent: Fri, 09 Dec 2011 16:28:47 -0800
Subject: [CnD] Pumpkin Rice PuddingII
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
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