Pumpkin Rice Pudding

"Real Simple November 2001"
 
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Ready In:
30mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt.
  • Heat to boiling over medium-high beat, stirring occasionally.
  • Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes.
  • Remove from heat.
  • Discard the vanilla bean.
  • Stir in the pumpkin.
  • The recipe can be made ahead to this point.
  • Cover and refrigerate up to 2 days ahead.
  • To rewarm, stir in an additional 1.5 c milk and stir gently over medium-low heat.
  • Serve warm, sprinkled with the brown sugar if desired.

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RECIPE SUBMITTED BY

Originally from Cleveland, Ohio. Been in Texas since February 2002. I am continually seeking enlightenment through revelations of nature and reasonable people. One of my favorite hobbies is genealogy.
 
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