Recipe - 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 1 to 2 tsp vanilla
extract)
1 pn Salt
1/3 cup Sugar
1 cn (15 ounce) 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 medium low heat, stirring often, until rice
is very soft and absorbs most of the milk (approx 15 18 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 lightly
sprayed 2 quart baking pan. 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 6 to 8.

Posted to fatfree digest by Phylraern@aol.com on Oct 10, 1999, converted by
MM_Buster v2.0l.