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Pumpkin Rice Pudding

Pumpkin Rice Pudding
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes. Remove from heat.
  2. Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point.
  3. Cover and refrigerate up to 2 days ahead. To rewarm, stir in an additional 1 1/2 cups milk and stir gently over medium-low heat. Serve warm, sprinkled with the brown sugar if desired.
By November, 2001

Nutritional Information

  • Per Serving
  • Calories 351
  • Calcium 217mg
  • Carbohydrate 65g
  • Cholesterol 18mg
  • Fat 6g
  • Fiber 2g
  • Iron 2mg
  • Protein 9mg
  • Sat Fat 4g
  • Sodium 147mg
What does this mean? See Nutrition 101 .

Quick Tip

Organic food label
Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy products.

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