PUMPKIN RICE PUDDING
This wonderful rice pudding is great for both holidays and everyday. It goes well with a variety of main dishes or served by itself. It's very delicious serveed both warm or cold. Try it with the Vanilla Sauce and topped with whipped cream and fresh berries.
Provided by Ira Jackson
Categories Puddings
Time 1h35m
Number Of Ingredients 19
Steps:
- 1. Wash and rinse the rice in a strainer. In a 2 quart saucepan, bring water to a boil, add the rice, cover, and reduce to a simmer, let cook until rice is tender, about 20 minutes, drain: set aside.
- 2. In a medium mixing bowl, mix together the pumpkin and cream cheese until smooth. add the eggs and vanilla until well combined. In a small bowl, mix together both sugars, cornstarch and the spices until well combined then mix into the pumpkin mixture until thoroughly incorporated then add the milk and heavy cream. Stir in the rice and raisins.
- 3. Place 8 (4oz) ramekins in a baking pan with two inch sides, fill with water half way up the sides of the ramekins. Ladle mixture evenly into each. Bake at 350 degrees for one hour or until toothpick inserted comes out clean. Serve with vanilla sauce, whipped cream and fresh berries
- 4. Vanilla Sauce 1/3 cup sugar 1/8 teaspoon salt 1 1/2 cup milk 3 egg yolks 1/2 teaspoon vanilla Directions: Combine the sugar and salt in small saucepan. Whisk in the milk, then the egg yolks until well incorporated. Cook over low heat, stirring constantly, until thickened, do not boil. Remove from heat and stir in vanilla.
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