Practically Fat Free Pumpkin Rice Pudding Recipe
Servings: 1
Ingredients
- 2 quart Water
- 1 c. Arborio or possibly other short-grain rice
- 4 c. Non-fat lowfat milk (I'll try rice lowfat milk)
- 1 x Vanilla bean, split (I'll try 1-2 tsp vanilla extract)
- 1 pch Salt
- 1/3 c. Sugar
- 1 can (15 ounce) pureed pumpkin
- 1 tsp Grnd cinnamon, plus extra for garnish
- 1/2 tsp Grnd ginger
- 1/4 tsp Grnd nutmeg
- 1/4 c. Raisins
Directions
- In a heavy, large saucepan, bring water to a boil and add in the rice. Boil, uncovered, for 7 min; drain well.
- Preheat oven to 350 degrees. In the same saucepan, bring the lowfat milk to a boil over medium high heat, stirring occasionally. Add in the vanilla bean, rice, and salt. Cook, uncovered, over medium-low heat, stirring often, till rice is very soft and absorbs most of the lowfat milk, 15-18 min. Remove from heat, remove vanilla bean, and stir in sugar.
- In a large bowl, mix pumpkin with half (2 c.) of the rice pudding. Add in cinnamon, ginger, and nutmeg. Spoon pumpkin rice pudding into a buttered 2 qt baking pan (I'll use a quick spray of Pam). Mix raisins into white rice mix. Spoon it over the pumpkin mix. Bake, uncovered, 30 min, or possibly till hard. Serve hot, sprinkled with cinnamon if you like.
- Serves 4-6.
- I copied this from West Magazine, that copied it from "The New Casserole"by Faye Levy.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3135g | |
| Calories 843 | |
| Calories from Fat 88 | 10% |
| Total Fat 10.09g | 13% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 667mg | 28% |
| Potassium 2317mg | 66% |
| Total Carbs 160.92g | 43% |
| Dietary Fiber 3.9g | 13% |
| Sugars 144.09g | 96% |
| Protein 35.9g | 57% |
