Recipe - Practically Fat-Free Pumpkin Rice Pudding

2 qt Water
1 cup Arborio or other shortgrain
rice
4 cup Nonfat milk (I'll try rice
milk)
1 Vanilla bean; split (I'll
try 12 tsp vanilla
extract)
1 pn Salt
1/3 cup Sugar
1 cn (15 oz) pureed pumpkin
1 teaspoon Ground cinnamon; plus extra
for garnish
One half teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
One fourth cup Raisins

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 mediumlow heat, stirring often, until rice
is very soft and absorbs most of the milk, 1518 minutes. Remove from heat,
remove vanilla bean, and stir in sugar.

In a large bowl, mix pumpkin with half (2 cups) of the rice pudding. Add
cinnamon, ginger, and nutmeg. Spoon pumpkin rice pudding into a buttered 2
quart baking pan (I'll use a quick spray of Pam). Mix raisins into white
rice mixture. Spoon it over the pumpkin mixture. Bake, uncovered, 30
minutes, or until firm. Serve warm, sprinkled with cinnamon if desired.

Serves 46.

I copied this from West Magazine, which copied it from "The New
Casserole"by Faye Levy.

Posted to fatfree digest V97 #276 by ASconyers@aol.com on Nov 25, 1997