Creamy pumpkin rice pudding
We spent Thanksgiving this year at a friend’s house. It was a fun and relaxing day. The best part was the amazing gluten free rice pudding that Kelly made for us. It was sweet and creamy and the pumpkin gave it the perfect festive touch! I plan to steal her recipe and make lots of this stuff for my family over the Christmas period. For an alternative, substitute pumpkin for sweet potato!
Ingredients (serves 4)
- Rice – one cup
- Whole milk – one cup
- Can of pumpkin
- butter – 3 tablespoons
- Vanilla essence
- Pumpkin spices (or cinnamon and nutmeg)
- Golden raisins – one cup
How to make it
- Cook the rice for 30 mins or until sticky
- Add milk, butter, vanilla and raisins to the rice
- Simmer for a few minutes then add pumpkin and spices
- Stir in more vanilla essence then serve
Sassy Celiactivist
Mar 23rd, 2012YAY! Something new to do with my leftover canned pumpkin!