Saturday, November 22, 2008

Spiced Pumpkin Pie Rice Pudding

I have to thank Picky Palate (link in side bar), for this wonderful recipe. This was another one of those experiences where I happened to have a ridiculous amount of brown rice in my fridge, as well as about a cup of pumpkin, I have weird leftovers. Anyway, I was so excited to find this recipe because it looks like the epitome of a comforting fall treat, as well as a great way to spare my leftovers from going to waste, one of my biggest pet peeves! I was a little apprehensive to use brown rice in a rice pudding, but it actually plumped up great and did the job. Of course, that isn't to say that the jasmine rice wouldn't be so much creamier and delicious! If you are a fan of rice pudding, you must try this recipe.

Spiced Pumpkin Pie Rice Pudding


3 Cups cooked jasmine rice
2 ½ Cups 2% milk
¾ Cup prepared pumpkin puree, such as Libby’s
½ Cup granulated sugar
¼ Cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon kosher salt
3 inch cinnamon stick (I didn't have and it turned out fine)
1 fresh vanilla bean (I just added a tsp vanilla extract)

1. Place cooked rice, milk, pumpkin, sugar, brown sugar, cinnamon, salt and cinnamon stick into a medium dutch oven or heavy bottom pan over medium low heat. Stir to combine. Split vanilla bean in half length wise and scrape out the seeds with the back of the knife. Add seeds and split bean into rice mixture; stir to combine. Let rice simmer for 15-20 minutes or until thick and creamy. Before serving discard vanilla bean halves and cinnamon stick. Sprinkle tops of each bowl with brown sugar if desired.
6 servings

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