Some of my favorite flavors of fall are pumpkin and apples. I love to burn apple spice candles and eat toasted pumpkin seeds. I wanted to make a dish that combined my two favorite fall flavors, pumpkin and apples.
This Pumpkin Rice Pudding is creamy, spicy, tart from the apples, sweet, and comforting.
Ingredients:
2/3 cup water
1/3 cup uncooked long grain rice
3 eggs, lightly beaten
1 cup milk
2/3 cup canned pumpkin or pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla
1/3 cup brown sugar
1/4 tsp salt
green apples, toasted walnuts and honey for garnish
In a small saucepan combine water and rice. Bring to a boil, then reduce to simmer for about 15 minutes or until all the water has absorbed. In a medium bowl combine eggs, milk, pumpkin, brown sugar, spice, vanilla and salt. Stir in rice. Pour mixture into 1-1/2 quart deep baking dish. Place dish in baking pan and pour boiling water into baking pan until water comes halfway up the sides of the baking dish. Bake for 30 minutes then stir. Bake for another 30 minutes or until outside edge appears set.
Top with slices of crunchy green apple, toasted walnuts and a generous drizzle of honey.
No comments:
Post a Comment