Creamy Pumpkin Rice Pudding

By Kmac_4

Ingredients

• 2/3 C water
• 1/3 C uncooked long grain rice
• 3 eggs, lightly beaten
• 1 C milk
• 2/3 C Pumpkin Puree
• 1/3 C packed brown sugar
• 1 t pumpkin pie spice
• 1 t vanilla
• 1/4 t salt
• 3/4 C dried cranberries
• 1 medium red apple and/or green pear, cored and thinly sliced
• 1/2 C coarsely chopped walnuts, toasted
• 2 T honey

Details

Servings 6

Preparation

Step 1

Preheast oven to 325 degrees. In small saucepan combine water and rice. Bring to boiling. Reduce heat. Simmer, covered 15 minutes or until liquid is absorbed, stirring once.

In medium bowl combine eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt. Stir in rice and 1/2 C of the cranberries. Pour mixture into 1 1/2 qut. straight sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

Bake 30 minutes. Stir. Bake 35 minutes more or until outside edge appears set.

Remove dish from oven. Cool slightly on wire rack.

Meanwhile in bowl, combine remaining 1/4 C cranberries and boiling water to cover. Let stand 15 minutes. Drain. Just before serving, toss together apple, walnuts, honey and cranberies. Spoon over pudding. Serve warm.

To store, cover and refrigerate up to 24 hours.

Make up to 24 hours ahead of time and prepare the topper just before serving.