Sure! Let’s delve into the delicious world of Pumpkin Rice Pudding ๐๐. This comforting dessert combines the earthy sweetness of pumpkin with the subtle nuttiness of brown rice, creating a creamy and flavorful treat that’s perfect for any occasion, whether it’s a cozy weeknight dinner or a festive gathering with friends and family.
Pumpkin Rice Pudding Recipe
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 can | Solid-pack pumpkin |
| 2 | Carrots |
| 3/4 cup | Sugar |
| 1 tsp | Cinnamon |
| 1/2 tsp | Ground ginger |
| 1/2 tsp | Ground cloves |
| 2 | Eggs |
| 3 cups | Milk |
| 3 tbsp | Bourbon |
| 1/4 cup | Dark rum |
| 2 cups | Cooked brown rice |
| 1 cup | Dark raisins |
Instructions:
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Preheat Oven: Set the oven rack as low as possible and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Prepare Baking Dish: Generously butter a 13×9-inch baking dish, ensuring it’s well-coated to prevent sticking.
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Prepare Water Bath: Have another, larger, shallow baking pan ready to hold water around the 13×9-inch dish during baking. This water bath helps to ensure even cooking and prevent the pudding from drying out.
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Prepare Pumpkin Mixture: In a mixing bowl or food processor, combine the solid-pack pumpkin, grated carrots, sugar, cinnamon, ginger, and cloves. Blend until well combined.
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Incorporate Eggs: Lightly beat the eggs and gradually add them to the pumpkin mixture in three additions, blending just until absorbed each time.
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Combine Wet Ingredients: Transfer the pumpkin mixture to a large mixing bowl. Whisk in the milk and bourbon until smooth and well combined.
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Add Rice and Raisins: Stir in the cooked brown rice and dark raisins (or any mixed dried fruit of your choice, such as diced dates, apricots, or fruit bits) until evenly distributed throughout the mixture.
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Assemble Pudding: Pour the rice mixture into the prepared 13×9-inch baking dish, spreading it out evenly.
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Prepare Water Bath: Place the filled baking dish inside the larger shallow pan. Fill the larger pan with very hot tap water, ensuring it comes halfway up the sides of the baking dish.
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Bake: Place the pans in the preheated oven and bake the pudding, uncovered, for 15 minutes.
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Stir: After 15 minutes, open the oven and gently stir the pudding to ensure even cooking and distribution of ingredients.
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Continue Baking: Return the pans to the oven and continue baking the pudding, uncovered, for about 1 1/2 hours longer, or until a knife inserted into the center comes out clean.
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Serve: Once baked, remove the pudding from the oven and allow it to cool slightly before serving. Spoon generous portions into bowls and enjoy warm, or refrigerate and serve chilled for a refreshing twist.
Nutritional Information (Per Serving):
- Calories: 639.4
- Total Fat: 13.3g
- Saturated Fat: 6.2g
- Cholesterol: 259.6mg
- Sodium: 167.7mg
- Total Carbohydrates: 109.3g
- Dietary Fiber: 5g
- Sugar: 62.2g
- Protein: 16.2g
Tips and Variations:
- Make It Vegan: Substitute the eggs with flax or chia eggs, use a plant-based milk such as almond or coconut milk, and omit the bourbon and rum.
- Add Crunch: Sprinkle chopped nuts or granola on top before serving for added texture and flavor.
- Sweeten to Taste: Adjust the amount of sugar according to your preference, keeping in mind that the raisins also contribute sweetness to the pudding.
- Serve with Toppings: Drizzle with caramel sauce, sprinkle with cinnamon or nutmeg, or top with whipped cream or vanilla ice cream for an indulgent finish.
- Make Ahead: This pudding can be made ahead of time and refrigerated. Simply reheat before serving or enjoy it chilled for a refreshing dessert option.
Whether you’re craving a comforting dessert on a chilly evening or looking for a festive treat to celebrate the flavors of fall, this Pumpkin Rice Pudding is sure to delight your taste buds and warm your soul. So gather your ingredients, preheat your oven, and get ready to indulge in a bowl of creamy, dreamy goodness ๐๐.
