Prep 5 mins
Cook 1 hr
Using brown rice creates an additional nuttiness to this dessert, while the dried fruit, chopped pecans, and ice cream add wonderful taste and texture making this dessert very festive. You can use any dried fruit, just chop into smaller pieces if large fruit such as dried apricots, prunes, apples, etc. NOTE: I used a heavy non-stick 2qt pot, and medium-low on my stove is a 3.
- 473.18 ml 2% low-fat milk
- 59.14 ml sugar
- 4.92 ml pumpkin pie spice
- 118.29 ml brown rice
- 118.29 ml pumpkin puree
- 59.14 ml dried cranberries (any dried fruit works well)
- 4.92 ml vanilla extract (or 1/2 bean scraped)
- vanilla ice cream
- pecans, chopped fine
- ground cinnamon
- Place the rice in a mesh strainer and place under running water, stirring gently to rinse the rice thoroughly.
- 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.
- 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.
I can't imagine ingredients burning over medium heat if watched closely and stirred, especially in a decent quality saucepan. I also think it is unfair to rate a recipe low based on poor cooking technique. Besides that, I grew up on rice pudding and I love pumpkin and thought this was a decent pudding made from both. Brown rice has a different, chewy texture, which I prefer, so don't expect this pudding to be identical to pudding made with with white rice. Overall, I liked it, had no trouble with milk boiling over or scorching, and will make it again! Thanks 2Bleu!
I am sorry to say I will not be giving this any stars as it and I had major issues. The first was even over medium low the milk boiled all over the stove so lift the lid and checked oh good it was not scorched to the bottom of the pan. Reduced the heat to low to keep it from continuing to boil over, at the end of 45 minutes smelled something burring and dam it had scorched to the bottom of the pan even being set on low. Tried to selvage what there was but there was no hope as the rice was still hard even though the total cook time had been 50 minutes. I think this recipe has real hope but the cook methods and heat need some work. Thanks for the post.
Sometimes it's worth while having others test the water before doing a cannon ball into the water, & so, after reading the other reviews, I did take things very carefully, starting out with very low heat under the milk, sugar & spice. When it was heated enough, I added the rice, then turned the heat up a bit. When a few small bubbles started for form around the edge, I turned the heat to simmer, covered the saucepan & let it go! Worked out just fine, & after adding the pumpkin, cranberries & the vanilla, we had a very satisfying fall pudding! Thanks for sharing a great recipe! [Tagged & made in Please Review My Recipe]