As the seasons change, so do some of the foods we eat. During the warmer months with the exception of the occasional barbecue, most people tend to eat a bit lighter opting for fruits and salads or grilled fish, chicken and veggies. Now that autumn is here and the weather is getting colder, the grill takes a backseat and the oven becomes the star. Heavier foods, hot drinks and desserts fill our belly and we begin to look forward to the start of the holiday season. Some foods however tend to be heavier than others forcing us to reach for an antacid or some Pepto.
One of the foods that take center stage is pumpkin. All sorts of desserts are made using this sweet orange treat and pumpkin is loaded with Vitamin A. Pair the pumpkin with some rice which is very gentle on the digestive system, perfect for anyone with stomach issues.
Here is a dessert that paired with a warm tea or a nice cup of coffee welcomes the cool autumn weather.
Pumpkin Rice Pudding W/Golden Raisins
Prep Time: 5 minutes
Cooking Time: 55min
4 cups of water
1 cup of rice
2 cups of milk
1 can of Carnation Evaporated Milk (12 fl oz)
1 teaspoon of cinnamon
¼ teaspoon of ground cloves
½ teaspoon of ginger
½ cup of sugar or 12 packets of Splenda
1 can of pumpkin puree
¼ teaspoon of salt
1/3 cup of golden raisins
Bring the 4 cups of water in a 4 quart pot to a boil then add the rice. Cook the rice for 25 minutes or until it has started to open and has a very soft texture.
While the rice is cooking, in a bowl whisk the 2% milk, carnation evaporated milk, cinnamon, ginger, cloves, sugar, salt and pumpkin.
Once the rice is done, add the pumpkin mixture in and stir well. Cook on very low heat, stirring every 10 minutes to prevent from sticking for about 30 minutes or until the liquid has reduced by about 1/3. (Cook longer if you prefer your pudding drier).
Can be served warm, or chilled in the fridge before serving!!! Add a dollop of whipped cream if desired!!