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 ‘BHG‘. Sure they are well established but I associated it with my Mother’s generation. Something they’d read at the beauty shop while under the dryer type of thing.
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 with great food styling and contemporary articles. Admittedly I’ve clipped several recipes over my subscription time that have been delicious. I can’t wait for it to arrive in my mailbox now.
The recipe I am sharing today is such an example delivering a tasty fall dessert options with the flavors we love; creamy pumpkin, crisp apple, sweet juicy pear with some toasted nuts to boot. It’s made creamy by baking in a water bath leaving very little work required from the preparer other than chopping the ingredients. It’s a soul-warming rustic option for autumn that does not disappoint! I’ve tweaked a bit but I must pay homage to the original discovery of it.
MEA CULPA Better Homes and Gardens magazine. Maybe you are too cool for me!
Creamy Pumpkin Rice Pudding
- 2/3 cup Water
- 1/3 cup Long Grain Rice , uncooked
- 3 large Eggs , lightly beaten
- 1 cup Milk
- 2/3 cup Pumpkin Puree , homemade or canned
- 1/3 cup Light Brown Sugar , packed
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Kosher Salt
- ¾ cup Dried Cranberries
- 1 medium Red Apple , cored and thinly sliced
- 1 small Green Pear , cored and thinly sliced
- ½ cup Pecans , coarsely chopped and lightly toasted
- 2 tablespoons Honey
- Preheat oven to 325 degrees. In small saucepan over medium-high heat, combine water and rice. Bring to a boil and reduce the heat until simmering. Cook covered for 15 minutes (or until the liquid is absorbed), stirring only once about halfway through.
- In a medium bowl combine the eggs milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt. Stir in rice and ½ cup of the cranberries.
- Pour mixture into a 1 ½ quart straight-sided deep baking dish. Place the filled dish in a large baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish to make a water bath.
- Bake for 30 minutes then stir.
- Bake 35 minutes more or until outside edge appears set. Remove the baking pan from oven, and the baking dish of pudding from the pan placing it on a cooking rack.
- While the pudding cools, in a small mixing bowl combine remaining ¼ cup cranberries and boiling water to cover. Let stand 15 minutes; drain.
- Just before serving the pudding, toss together the apple, pear, pecans, honey, and plumped cranberries. Spoon over pudding. Serve warm.
- To store cover and refrigerate up to 24 hours.