Creamy Pumpkin Rice Pudding

Have you noticed all the magazine discontinuations over the past couple years?  I’ve had a number of subscriptions that have failed and were mysteriously replaced with a different publication without querying me about my interest.  In one of these situations I was sent Better Homes and Gardens magazine.

I’ll put myself out there to say I secretly thought I was much too cool for ‘BHAG’.  Sure they are well established but don’t you have to be over 189 to read it or something (I was sure it was in the small print somewhere on their subscription card)? 
I would stash them in large piles of unread magazines to cart along when I’d have lengthy appointments with down time or in between other obligations (I arrogantly was not going to allocate reading time to them on their own merit).  Sheepishly I now have to admit, I realized this was NOT my mother’s Better Homes and Gardens.  It was updated.  Nice food styling.  Contemporary articles.   And though I would not trade it for Vanity Fair if at gunpoint, I’ve clipped several recipes over my subscription time that have been delicious.
This is one from the October 2009 issue for Creamy Pumpkin Rice Pudding
From the recipe:
Baking means less hands-on time for this creamy pudding.  Make up to 24 hours ahead, and prepare the topper just before serving.
Preparation Time:  25 minutes
Baking Time: 1 hour 5 minutes
Cooking Time: 15 minutes
Standing Time: 15 minutes
Ingredients:
·         2/3 cup water
·         1/3 cup uncooked long grain rice
·         3 eggs, lightly beaten
·         1 cup milk
·         2/3 cup Pumpkin Puree (either made from scratch from recipe below OR canned)
·         1/3 cup packed brown sugar
·         1 teaspoon pumpkin pie spice
·         1 teaspoon vanilla
·         ¼ teaspoon salt
·         ¾ cup dried cranberries or raisins
·         1 medium red apple and/or green pear, cored and thinly sliced (I cup)
·         ½ cup coarsely chopped walnuts, toasted (Personal note:  I like pecans for this too!)
·         2 tablespoons honey
1.  Preheat oven to 325 degrees.  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 a medium bowl combine eggs milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla and salt.  Stir in rice and ½ cup of the cranberries/raisins.  Pour mixture into a 1 ½ quart straight-sided deep baking dish.  Place dish in a baking pan on oven rack.  Pour boiling water into baking pan until water comes halfway up sides of baking dish.

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 ¼ cup cranberries/raisins and boiling water to cover.  Let stand 15 minutes; drain.  Just before serving, toss together apple, walnuts, honey, and cranberries/raisins.  Spoon over pudding.  Serve warm.5.  To store cover and refrigerate up to 24 hours.  Serves 6.
How to Make:  PUMPKIN PUREE

If you wish to make the Pumpkin Puree from scratch here is how I do it.  It’s very simple and any extra can be refrigerated or frozen for future use.  This recipe will make more than you’ll need for the recipe above but then you have it on hand for your Thanksgiving dishes or other seasonal recipes.

1-2 pie pumpkins totaling approximately 7 pounds in weight

Preheat oven to 375 degrees.  Cut pumpkin/s in half, scoop out all inside seeds (don’t forget to save them to make the best roasted seeds ever; click here for the recipe) and strings.

Place pumpkin halves cut side down in a baking dish.  Fill dish with 1 inch of water.  Place into oven and bake for 60-90 minutes; until inside of pumpkin is soft.

Remove from oven.  Let cool to handle.  Scoop out inside into a food processor or blender and pulse until pureed.
This rice pudding is truly delicious.  It’s a wonderful way to celebrate the seasonal flavors without doing something more traditional.  I hope it’s something you’ll find you too want to make one of your seasonal dessert staples.

MEA CULPA Better Homes and Gardens magazine.  Maybe you are too cool for me!

 

Comments

  1. says

    I love my BHGs…. lol, I guess I shouldnt tell anyone that though… >.> I don't really read them, I pile a few up then have a major rip out the pages I want session. The recipes tend to be ok for the most part. Sure looks like you found a winner! :)

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