Brown Rice Pumpkin Pudding

Name: Brown Rice Pumpkin Pudding
Ingredients: 2 cups 2% low-fat milk; 1/4 cup sugar; 1 teaspoon pumpkin pie spice; 1/2 cup brown rice; 1/2 cup pumpkin puree; 1/4 cup dried cranberries (any dried fruit works well); 1 teaspoon vanilla extract (or 1/2 bean scraped); Garnishments; vanilla ice cream; pecans, chopped fine; ground cinnamon

11 ingredients

3 steps

Ingredients

2 cups 2% low-fat milk
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 cup brown rice
1/2 cup pumpkin puree
1/4 cup dried cranberries (any dried fruit works well)
1 teaspoon vanilla extract (or 1/2 bean scraped)
Garnishments
vanilla ice cream
pecans, chopped fine
ground cinnamon

Directions

1

Place the rice in a mesh strainer and place under running water, stirring gently to rinse the rice thoroughly.
2

In a medium saucepan over medium heat, combine milk, sugar, and pumpkin pie spice DO NOT BOIL. Once milk has heated and sugar is dissolved, add the rice and stir. Reduce to medium-low and cover. Allow to cook for about an hour, checking/stirring occasionally to see if more milk is needed and how tender the rice is.
3

When rice is tender, remove from heat and stir in the pumpkin, cranberries, and vanilla. Serve warm in individual dessert dishes each topped with ice cream, a sprinkle of finely chopped pecans, and a light dusting of cinnamon.