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CATEGORY CUISINE TAG YIELD
Grains, Dairy 1 Servings

INGREDIENTS

2 qt Water
1 c Arborio or other short-grain
rice
4 c Non-fat milk, I'll try rice
milk
1 Vanilla bean, split I'll
try 1-2 tsp vanilla
extract
1 pn Salt
1/3 c Sugar
1 15 oz pureed pumpkin
1 t Ground cinnamon, plus extra
for garnish
1/2 t Ground ginger
1/4 t Ground nutmeg
1/4 c Raisins

INSTRUCTIONS

In a heavy, large saucepan, bring water to a boil and add the rice.
Boil, uncovered, for 7 minutes; drain well.  Preheat oven to 350
degrees. In the same saucepan, bring the milk to  a boil over medium
high heat, stirring occasionally. Add the vanilla  bean, rice, and
salt. Cook, uncovered, over medium-low heat, stirring  often, until
rice is very soft and absorbs most of the milk, 15-18  minutes. Remove
from heat, remove vanilla bean, and stir in sugar.  In a large bowl,
mix pumpkin with half (2 cups) of the rice pudding.  Add cinnamon,
ginger, and nutmeg. Spoon pumpkin rice pudding into a  buttered 2 quart
baking pan (I'll use a quick spray of Pam). Mix  raisins into white
rice mixture. Spoon it over the pumpkin mixture.  Bake, uncovered, 30
minutes, or until firm. Serve warm, sprinkled  with cinnamon if
desired.  Serves 4-6.  I copied this from West Magazine, which copied
it from "The New  Casserole"by Faye Levy.  Posted to fatfree digest V97
#276 by ASconyers@aol.com on Nov 25, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 30943
Calories From Fat: 70
Total Fat: 8.4g
Cholesterol: 1.2mg
Sodium: 2490.6mg
Potassium: 16980.1mg
Carbohydrates: 1474.7g
Fiber: 15.9g
Sugar: 1442.6g
Protein: 13.5g


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