Creamy Pumpkin Rice Pudding
Baking and Desserts • Italian
Description
Creamy Pumpkin Rice Pudding
Ingredients
- Water 5 fl oz
- Long-Grain Rice 5 fl oz
- Eggs 3 pieces
- Milk 10 fl oz
- Pumpkin puree 5 fl oz
- Cane Sugar 5 fl oz
- Spices 1 teaspoon
- Vanilla 1 teaspoon
- Salt ¼ teaspoon
- Dried Cranberries 5 oz
- Red Apples 1 piece
- Roasted walnuts 0 oz
- Honey 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 160°C (320°F).
Step 2
In a small saucepan, combine water and rice. Bring to a boil, then reduce the heat. Simmer covered for 15 minutes or until the liquid is absorbed, stirring once.
Step 3
In a medium bowl, combine eggs, milk, pumpkin puree, cane sugar, pumpkin pie spices, vanilla, and salt.
Step 4
Stir in the rice and ½ cup of cranberries.
Step 5
Pour the mixture into a 1.5-liter deep baking dish with vertical sides. Place the dish on a baking tray and then on a rack in the oven. Fill the baking tray with boiling water until it reaches halfway up the sides of the baking dish (creating a water bath).
Step 6
Bake for 30 minutes; stir. Bake for another 35 minutes or until the outer edge thickens. Remove the dish from the oven. Let cool slightly on a wire rack.
Step 7
Meanwhile, in a bowl, pour the remaining ¼ cup of cranberries with boiling water to cover the berries. Let steep for 15 minutes, then drain. Just before serving, mix the apples, walnuts, honey, and cranberries. Spoon over the pudding. Serve warm.
Step 8
To store, cover with plastic wrap and freeze for up to 24 hours.
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