The Pumpkin Rice Pudding has many virtues: not only is it a healthy option this Thanksgiving, but it is also a great source of Vitamin A and D, calcium, iodine, riboflavin as well as phosphorous. It is also really easy to prepare. It requires a total cooking time of 1 hour and 10 minutes, as well as a prep time of 25 minutes. The recipe that results serves 8 people. Choosing to purchase research paper or dissertation writing for this is a great choice.
It should be served in 1/2 cup of rice pudding with 1 1/2 tablespoons of whipped cream.
INGREDIENTS
• 2 cups water
• 1 cup Arborio rice
• 3 cups milk
• 1 cup pumpkin
• 3/4 cup honey
• 1 teaspoon vanilla extract
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/3 cup whipping cream
DIRECTIONS
1. Preheat the oven to 375F.
2. Bring water to a boil in saucepan. Add rice and stir it together then cover the mixture. Boil the rice on low heat until it is nearly cooked.
3. Mix the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt added to taste.
4. While rice is still hot, add pumpkin mixture to saucepan and stir. Now cover it and put it in the oven for some time. Bake until the mixture is foamy and bubbling. Remove from the oven and stir. To cool the dish, put it in the refrigerator for the whole night.
5. Pour whipped cream over the pudding before serving .