You may also like
Categories:
water long grain rice eggs milk pumpkin puree brown sugar pumpkin pie spice vanilla salt cranberries red apples walnuts honey
Viewed: 98 - Published at: 8 years agoIngredients
- 23 cup water
- 13 cup uncooked long grain rice
- 3 eggs, lightly beaten
- 1 cup milk
- 23 cup pumpkin puree or 23 cup canned pumpkin
- 13 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 14 teaspoon salt
- 34 cup dried cranberries or 34 cup raisins
- 1 medium red apples (both apple and pear can be used together, 1 cup) or 1 medium green pear, cored and sliced (both apple and pear can be used together, 1 cup)
- 12 cup coarsely chopped walnuts, toasted
- 2 tablespoons honey
Method
- Preheat oven to 325.
- In small saucepan combine water and rice.
- Bring to boiling; reduce heat.
- Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
- In medium bowl combine eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt.
- Stir in rice and 1/2 cup of the cranberries.
- Pour mixture into 1 1/2-quart straight-sided deep baking dish.
- Place dish in baking pan on oven rack.
- Pour boiling water into baking pan until water comes halfway up sides of baking dish.
- Bake 30 minutes; stir.
- Bake 35 minutes more or until outside edge appears set.
- Remove dish from oven.
- Cool slightly on wire rack.
- Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover.
- Let stand 15 minutes; drain.
- Just before serving, toss together apple, walnuts, honey, and cranberries.
- Spoon over pudding.
- Serve warm.
- To store, cover and refrigerate up to 24 hours.
