Pumpkin Rice Pudding
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 256.1
- Total Fat: 10.6 g
- Cholesterol: 106.3 mg
- Sodium: 53.0 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 3.6 g
- Protein: 7.1 g
View full nutritional breakdown of Pumpkin Rice Pudding calories by ingredient
Introduction
Bake up to 24 hours ahead - prepare topping just before serving. Bake up to 24 hours ahead - prepare topping just before serving.Number of Servings: 6
Ingredients
-
2/3 cup water
1/3 cup uncooked long grain brown rice
3 eggs, lightly beaten
1 cup soy milk
2/3 cup canned pumpkin
1/3 cup packed brown sugar
1 tsp pumpkin pie spice
1 tsp vanilla
1/4 tsp salt
1/2 cup cranberries
1 medium red apple cored and thinly sliced
1/2 cup coarsley chopped walnuts, toasted
2 tbsp honey
Directions
Preheat oven to 325 F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered 15 minutes or until liquid is absorbed, stirring once.
In medium bowl combine eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt. Stir in rice and cranberries. Pour mixture into 1 1/2-quart straight-sided deep baking dish. Place dish in the baking pan on oven rack.
Pour boiling water into baking pan until water comes halfway up sides of baking dish.
Bake 30 minutes; sitr. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.
Meanwhile, in bowl toss together apple, walnuts and honey. Spoon over pudding. Serve warm.
To store, cover and refrigerate up to 24 hours. Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user PALMTREEGIRL1.