Monday, November 15, 2010

Pumpkin Rice Pudding

So I am trying to do something to get my brother off of my mind. Right now he is in Louisville, Kentucky on a job interview. He is graduating in May as a chemical engineer and has been very industrious on trying to find a job while his friends haven't even started looking. Right now you have to take any type of job you can get starting out and luckily it is a job that he would like, but it is 5 hours away. I am having empty nest syndrome and Im his sister! We are 8 years apart and I have always been his "second mom." My family is very close and we all live in a 30 minute radius so to think of his moving 5 hours away to a new job where he doesn't know anyone is sad. He is excited about the new adventure but I am having a hard time accepting it. We don't even know if he has the job, and am hoping he does, but it will be a big change in all of our lives.

I am still on a liquids and mashed potatoes diet, but here is one of the recipes I made before my stomach revolted. I was hungry for something sweet and since I'm gluten free, and making gluten free crust isn't that easy, so I made pumpkin rice pudding with the items around my house. Using the arborio rice makes the rice pudding creamy and would have been even better if I had a milk with a higher fat content.

Pumpkin Rice Pudding
Adapted from Worth The Whisk

4 cups of milk
3/4 cup of pumpkin puree (not spiced)
3/4 cup of brown sugar
1/2 cup of white sugar
1 cup of arborio rice
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
pinch of salt

In a sauce pan, stir together rice, milk, and sugar. Heat until about to boil and then lower and simmer for 25 minutes. Check at 25 minutes to see if it is at the texture you like. I usually take longer for softer rice. Stir continuously so it doesn't burn. In a bowl, mix pumpkin puree, vanilla, pumpkin pie spice, cinnamon and salt. Then when the rice is cooked turn off the heat and mix in the pumpkin mix. This works both warm and cold.

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