PUMPKIN RICE PUDDING RECIPE | ELLIE KRIEGER | FOOD NETWORK
Provided by Ellie Krieger
Categories dessert
Total Time 9 hours 35 minutes
Prep Time 25 minutes
Cook Time 1 hours 10 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375F.
- Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
- In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
- While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
Nutrition Facts : Calories 240, FatContent 6 grams, SaturatedFatContent 3.5 grams, CholesterolContent 20 milligrams, SodiumContent 120 milligrams, CarbohydrateContent 42 grams, FiberContent 1 grams, ProteinContent 4 grams
RICE COOKER RICE PUDDING RECIPE | ALLRECIPES
Easy way to make a simple rice pudding. Chill and serve with extra cinnamon if desired.
Provided by ASTROPHE
Categories Rice Pudding
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place 5 1/2 cups skim milk, rice, sugar, and cinnamon in a rice cooker; stir to combine. Cover and cook for one cycle in rice cooker until rice is tender and creamy, 20 minutes. Stir in the remaining 2 1/2 cup milk. Allow to cool before serving.
Nutrition Facts : Calories 310.4 calories, CarbohydrateContent 66 g, CholesterolContent 4.9 mg, FatContent 0.4 g, FiberContent 1.1 g, ProteinContent 10.6 g, SaturatedFatContent 0.2 g, SodiumContent 102.9 mg, SugarContent 37.1 g
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Reviews 4.4
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Calories 183 calorie per serving
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From thehappyfoodie.co.uk
Total Time 2 hours
Cuisine British
1. You will need a 1.6-litre (2¾-pint) wide-based ovenproof dish, well greased. Preheat the oven to 160°C/140°C fan/Gas 3.
2. Tip the rice into the dish. Heat the milk in a saucepan (see tip) and pour over the rice, then add the sugar and stir to combine.
3. Bake in the oven for about 30 minutes. Stir gently and sprinkle with a dusting of nutmeg, if you like. Continue cooking for a further 1¼–1½ hours until a golden skin has formed on top and the rice is soft and tender underneath. Serve hot.
MARY’S EVERYDAY TIPS: Full-fat milk gives the best rich flavour, though semi-skimmed would be fine too. If you only have semi-skimmed, add a little less and make up the full amount with cream.
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