Pumpkin Rice Pudding With Cranberries


Recipe courtesy of Better Homes & Garden

Serves 6

  • 1/3 cup uncooked long grain rice
  • 3 eggs, lightly beaten
  • 1 cup milk
  • 2/3 cup Pumpkin Puree (canned pumpkin just fine)
  • 1/3 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup dried cranberries or raisins
  • 1 medium red apple and/or green pear, cored and thinly sliced (1 cup)
  • 1/2 cup coarsely chopped walnuts, toasted
  • 2 tablespoons honey

Pumpkin Rice Pudding With Cranberries And Apples

Pumpkin Rice Pudding With Cranberries

Click image to enlarge


Preheat oven to 325˚F.

Rice Pudding
In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
In medium bowl combine eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1½-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.
Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey, and cranberries.

Spoon over pudding. Serve warm.


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