I love, love, love the the holidays. People are in a better mood (most of them anyway). The leaves change color, the air gets crisper, the stores start putting out their stock of Thanksgiving and Christmas decorations and people begin to clear the shelves to stock up on ingredients they will need to make the traditional dishes for the holidays. Well nothing says fall or Thanksgiving quite like a nice pumpkin dish. This dessert includes my all time favorite…PUMPKIN.
Pumpkin pie has to be in my top 5 of desserts so I’ve been trying to whip up some dishes adding pumpkin and spices to give them a pumpkin pie taste to them. This dessert is perfect and can be made with Splenda for those with Diabetes. Make a nice cup of hot cocoa, coffee, tea or warm milk and enjoy!!!!!!
Pumpkin Rice Pudding W/Golden Raisins
Serves 4
Ingredients
4 cups of water
1 cup of rice
2 cups of milk
1 can of Carnation Evaporated Milk (12 fl oz)
1 teaspoon of cinnamon
¼ teaspoon of ground cloves
½ teaspoon of ginger
½ cup of sugar or 12 packets of Splenda
1 can of pumpkin puree
¼ teaspoon of salt
1/3 cup of golden raisins (optional)
Directions
Bring the 4 cups of water in a 4 quart pot to a boil then add the rice. Cook the rice for 25 minutes or until it has started to open and has a very soft texture.
While the rice is cooking, in a bowl whisk the 2% milk, carnation evaporated milk, cinnamon, ginger, cloves, sugar, salt, and pumpkin.
Once the rice is done, add the pumpkin mixture (and raisins if using) in and stir well. Cook on very low heat, stirring every 10 minutes to prevent from sticking for about 30 minutes or until the liquid has reduced by about 1/3. (Cook longer if you prefer your pudding drier).
Can be served warm, or chilled in the fridge before serving.
