Pumpkin Brown Rice Pudding - modified from a Washington Post recipe
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 148.1
- Total Fat: 2.2 g
- Cholesterol: 6.0 mg
- Sodium: 96.0 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.3 g
- Protein: 2.8 g
IntroductionI used half the maple syrup called for in the original recipe: https://www.washingtonpost.com/recipes/pum
74c941ddd I used half the maple syrup called for in the original recipe: https://www.washingtonpost.com/recipes/pum
2 cups water
1 cup Short Grain Brown Rice
3 cups 2 % Milk
1 cup 100% Pure Pumpkin Puree
6 tbsp 100% Pure Maple Syrup
1 tsp Vanilla Extract
.75 tsp Cinnamon, ground
.25 tsp Nutmeg, ground
.25 tsp Ginger, ground
.25 tsp Salt
After making this with 2/3 cup maple syrup, it could be reduced even further to 1/4 cup.
Next time, I'll use an immersion blender before putting the pot into the oven, to partially puree the rice. Whether you do this or not depends on how chewy you want your rice pudding.
Preheat the oven to 375 degrees.
Add the milk, pumpkin, maple syrup, vanilla extract, cinnamon, ginger, nutmeg and salt to the pot with the rice, and stir well to incorporate. Cover and transfer to the oven; bake for 45 to 50 minutes, until the liquid has reduced by about one-third and the pudding is foamy, bubbling and slightly soupy.
Uncover and stir well. The rice will continue to absorb the liquid.
Transfer to a large bowl or divide among individual cups. (The pudding will thicken as it cools.) Cover and refrigerate for at least 8 hours or up to 4 days.
Serve with a splash of cream or milk, or a dollop of whipped cream if desired, and a sprinkle of cinnamon.
Serving Size: Makes 10 half-cup servings