Practically Fat-Free Pumpkin Rice Pudding - Low Fat Recipes

Practically Fat-Free Pumpkin Rice Pudding

Ingredients

2 quarts water
1 c. Arborio or other short-grain rice
4 c. non-fat milk (I'll try rice milk)
1 vanilla bean, split (I'll try 1-2 tsp vanilla extract)
pinch of salt
1/3 c. sugar
15 oz can pureed pumpkin
1 tsp ground cinnamon, plus extra for garnish
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 c raisins

Directions

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, 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 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 4-6.