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Pumpkin Rice Pudding
I'm head over heels in love with this recipe. It's true. This rice pudding is cozy and creamy and pumpkiny and (shhhh.. don't tell!) it's pretty darn healthy. Instead of the standard white rice, it's made with brown rice, but you wouldn't know it. The only hint of it is the slight chewiness, which I think makes for a fantastic texture. It's got very little sugar, and lots of antioxidants from the pumpkin and spices.
But, really, all you need to know is that it's just so cozy and delicious.
Cuddle Up With a Bowl,
Pumpkin Rice Pudding
adapted from Not Without Salt
1 c. brown rice, cooked according to pkg directions (or 3 1/2 c. cooked brown rice)
3 c. milk (dairy or unsweetened almond or soy)
1/2 tsp. salt
1/4 c. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 c. canned pumpkin
1 tsp. vanilla (omit if using vanilla-flavored milk)
In a large saucepan over medium heat, combine the cooked brown rice, milk, brown sugar, salt and spices. Bring to a boil, then turn the heat to low and simmer uncovered for 20 minutes, stirring occasionally. Add pumpkin and vanilla. Cook on low for 10 minutes or until liquid is absorbed and rice is creamy, stirring occasionally. Remove from the heat and let sit 15 for minutes. Serve warm in a cute bowl. Can also be served cold, but is the coziest when warmed. Makes 4 cups.
Ingredient Lineup:
Cozy and delicious.
And beautifully steamy.
