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Pumpkin Rice Pudding

2 pounds fresh pumpkin
1/4 cup sugar
1/4 cup rice
1/4 cup milk
pinch of salt
1/2 teaspoon vanilla or cinnamon

If using fresh pumpkin, peel, remove seeds and cut into cubes. Cook with a little water until soft, about 20 minutes. Drain whether using fresh or cooked pumpkin. Put milk, rice and salt in top of double boiler, set over boiling water and simmer for 30 minutes, stirring frequently until it thickens. When rice is soft, add sugar, seasoning if desired and pumpkin. Pumpkin need not be mashed. Put the mixture into greased casserole and bake for 20 to 30 minutes at 325 degrees. Cool. Serve sprinkled with sugar. Millet is something that can be substituted for the rice. Also, although not traditional, try with whipped cream.

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