Recipe: Pumpkin rice pudding

This recipe so easy: luscious, healthy recipes for every meal of the week from Ellie Krieger great supplement could do.Ingredients: 2 cups triple point Cup Arborio rice3 cups low-fat (2%) milk1 Cup solid Pack pure pumpkin (pumpkin pie filling) 3/4 cup gefuellt1 teaspoon vanilla extract3/4 teaspoon ground cinnamon plus more for garnish1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon salt1/3 of Cup heavy whipping cream, whipped cream directions: Preheat oven to 375 ° f.Bringen you the water to a boil in an oven proof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer them until the rice nearly, approximately 20 minutes is cooked.Whisk the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg and salt in a large bowl together. During the rice still hot is the pumpkin mixture on the pot and stir well to combine. Cover and transfer to the oven. Bake until the liquid around has reduced a third and the mixture is porous, spumed rubbers and bubbling, 45 to 50 minutes.Remove from the oven and stir well to combine all the ingredients. In a large bowl, transferred and then cover and chill in the fridge for at least 8 hours or overnight. Pudding is stable for up to 4 days in an airtight container in the refrigerator. Serving whipped cream and a pinch of cinnamon with a dollop.Servings: 8, about cup rice pudding and 1 tablespoon of whipped cream per serving.Nutrition per serving: 240 calories; 6 Grams of fat; 3.5 Grams of saturated fat; 4 Grams of protein; 42 Grams carbohydrates; 1 Gram fiber; 20 Milligrams cholesterol; 120 Miligrams sodium. Guidelines: You share today community in the United States, how to keep your comments smart please, and civil society. Non-personally access to other readers, and keep your language clean. You make using the "report abuse" button, make a difference. Read more.

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