Ingredientes para Baked Pumpkin Rice Pudding
- 4 cups milk
- 1 (15 ounce) can pumpkin puree
- 1 cup uncooked long-grain rice
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 teaspoon vanilla extract
- whipped cream (optional garnish)
- a handful of raisins (optional garnish)
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Cómo preparar Baked Pumpkin Rice Pudding
- Preheat oven to 375°F (190°C).
- In a large saucepan, combine 4 cups milk (dairy or non-dairy), 1 (15 ounce) can pumpkin puree, 1 cup uncooked long-grain rice (white or brown), ¾ cup granulated sugar (or alternative sweetener), 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon salt, and ¼ teaspoon ground cloves.
- Bring mixture to a boil over medium-high heat, stirring constantly.
- Reduce heat to low, simmer for 5 minutes, stirring occasionally.
- Remove from heat.
- In a separate large bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract.
- Slowly whisk in the hot pumpkin mixture into the egg mixture, a little at a time, ensuring thorough blending after each addition.
- Pour the mixture into a greased 2-quart casserole dish.
- Bake for 45-50 minutes, or until the pudding is set and the top is lightly golden brown.
- Let cool slightly before serving.
- Serve warm or chilled. Garnish with whipped cream, a sprinkle of cinnamon, or a handful of raisins (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
45g
Fat
9g
Carbs
7g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Healthy Desserts Eggs Dairy Rice Fall Kid Friendly Low Fat Winter Puddings And Mousses Dietary Low Sodium Seasonal Low Calorie Comfort Food Inexpensive Low In Something Pasta Rice And Grains White Rice Taste Mood Equipment Number Of Servings
