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- user reviews (3)
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2/3
cup water
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1/3
cup uncooked long grain rice
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3
eggs, lightly beaten
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1
cup milk
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2/3
cup Pumpkin Puree (see Recipe Center) or canned pumpkin
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1/3
cup packed brown sugar
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1
teaspoon pumpkin pie spice
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1
teaspoon vanilla
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1/4
teaspoon salt
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3/4
cup dried cranberries or raisins
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1
medium red apple and/or green pear, cored and thinly sliced (1 cup)
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1/2
cup coarsely chopped walnuts, toasted
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2
tablespoons honey
1. Preheat oven to 325 degrees F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.
2. 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.
3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.
4. 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. Makes 6 servings.
- Storage To store, cover and refrigerate up to 24 hours.
- Servings Per Recipe 6,
- Calories 295,
- Protein (gm) 7,
- Carbohydrate (gm) 47,
- Fat, total (gm) 10,
- Cholesterol (mg) 109,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 5,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 33,
- Vitamin A (IU) 4325,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 156,
- Potassium (mg) 259,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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I made this recipe last fall for a special occassion and just loved it. It has an old-fashioned kind of taste to it. I plan to make it again and again. Thank you, BH&G, for developing it!
9/30/2011 08:39:58 PM Report AbuseThe cook temperature and time didn't work for me. When I checked at 30 minutes, it was so far off that I raised the oven to 350 and baked for 10 more minutes. It was perfectly cooked at that point. Tasted great, though I will think about adding either a little Vietnamese cinnamon or cloves and I think that minced candied ginger wold be wonderful. Mmm, minced candied ginger sounds great! But even though I will add that next time, it was still very good and I will make it again.
1/14/2010 03:37:12 PM Report AbuseThis was delicious and filled the house with an amazing spice aroma. I used chopped dates in place of the raisins and added some pecans. This dish will soon be repeated; it is the essence of fall comfort food!
10/26/2009 09:09:34 PM Report Abuse