f o o d
W H A rs C O O K IN G ^ fc *
CREAMY PUMPKIN RICE PUDDING
Baking means less hands-on time for this
creamy pudding M ake up to
2 4
hours ahead,
and prepare the topper ju st before serving
PREP:
25
MIN. BAKE:
1
HR.
5
MIN.
COOK:
15
MIN. STAND:
15
MIN. OVEN:
325
°F
2
/ 3
cup water
V3
cup uncooked long grain rice
3
eggs, lightly beaten
i
cup milk
2
/ 3
cup Pumpkin Puree,
page
792, or
canned pumpkin
V3
cup packed brown sugar
1
tsp. pumpkin pie spice
1
tsp. vanilla
'/4
tsp. salt
V4
cup dried cranberries or raisins
1
medium red apple and/or green
pear, cored and thinly sliced (1 cup)
'/2
cup coarsely chopped walnuts,
toasted
2
Tbsp. honey
1.
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.
2.
In medium bowl combine eggs, milk,
Pumpkin Puree, brown sugar, pumpkin
pie spice, vanilla, and salt. Stir in rice and
l/2 cup
of the cranberries. Pour mixture into
1 V^-quartstraight-sided deep bakingdish.
Place dish in baking pan on oven rack.
Pour boiling water into baking pan until
water comes halfway up sides of
bakingdish.
3.
Bake 30 minutes; stir. Bake 35 minutes
more or until outside edge appears set.
Remove dish from oven. Cool slightly on
wire rack.
4.
Meanwhile, in bowl combine remaining
l/4
cup
cranberries and boiling water to cover.
Let stand 15 minutes; drain. Just before
serving, toss together apple, walnuts,
honey, and cranberries. Spoon over
pudding. Serve warm.
5.
T0 store, cover and refrigerate up to 24
hours. SERVES 6.
EACH SERVING
295
cal,
1 0
gfat
(2
gsat. fat),
109
mgchol,
156
mg sodium,
4 7
gcarbo,
3
g fiber,
7
g pro.
1 9 0
OCTOBER 2009 BETTER HOMES AND GARDENS
