Updated 02/07/2013 05:00 AM
Recipe: Pumpkin Rice Pudding with Maple Sugar
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4 cups milk (whole or 2 %)
1 cup uncooked regular white rice
1/3 cup maple sugar (see hints below)
1 large egg
3/4 cup canned unsweetened pumpkin puree
1 tsp vanilla
1/2 tsp ground cinnamon
1/4 tsp ground ginger
approx. 1 - 1 1/2 cups walnuts, toasted (optional)
dried cranberries as needed
maple sugar for garnish (optional but good!)
Bring 4 cups milk to a simmer in a deep stainless steel pot and, just as it comes to a simmer, add 1 cup regular white rice and 1/3 cup maple sugar....stir it around and adjust the heat so it stays and a gentle simmer.
The rice is going to take about 20 minutes to cook and, while that's happening, you can toast the walnuts in a tsp of vegetable oil in a pan on the stovetop and then take them out of the pan to cool.
At some point you'll need to whisk 1 large egg with 3/4 cup unsweetened pumpkin puree, 1 tsp vanilla, 1/2 tsp ground cinnamon and 1/4 tsp ground ginger.
Stir the rice occasionally as it's cooking and, once it is soft to the tooth, add 1/2 cup or so to the pumpkin puree and whisk it to temper the egg.
Then add the pumpkin puree back to the pot and stir it in and cook it along for a couple of minutes to completely cook the egg and turn the heat off.
Put it into a large shallow container and chill it in the fridge.
Serve it cold with toasted walnuts, dried cranberries and a sprinkling of maple sugar right over the top.
Maple sugar is maple syrup that has been very carefully cooked for a longer amount of time......and it's also a bit sweeter than regular sugar......and, although this recipe uses 1/3 cup maple sugar, you could substitute 1/2 cup light brown sugar instead.