Pumpkin Rice Pudding

Pumpkin Rice Pudding

  • 2 tablespoons unsalted butter
  • 2 apples, peeled, cored and diced (I used Granny Smith and Honeycrisp)
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup rice
  • 1 can (14 ounces) pumpkin
  • 4 cups 2% milk
  • 1/3 cup raisins
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla

In a stockpot, melt the butter over medium heat.  Add the apples, brown sugar and spices, and cook until the apples are softened, about 10 minutes.  Add the rice, and stir until the rice is completely coated.  Add the pumpkin,milk, raisins, cranberries, pecans and salt.

Simmer over medium low heat, stirring occasionally, until the rice is cooked through and the pudding is thick, about an hour.  Stir in the vanilla.

Serve warm, with milk on the side to pour over the pudding.  The pudding thickens more as it cools, so stir in more milk before reheating.

Yields about 6-8 servings.

Recipe from Curly Girl Kitchen