Pumpkin Rice Pudding with Cranberries and Walnuts
From:
Emily Stephens
Nap Time is My Time
Slightly sweet pumpkin rice pudding with dried cranberries and walnuts.
Yields: 4 Servings
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Ingredients
| 2 | c | water |
| 1 | c | brown rice |
| 1⁄2 | c | Stonyfield Organic Half & Half |
| 1 | c | pumpkin purée |
| 1⁄3 | c | light brown sugar |
| 1 | tsp | pumpkin pie spice |
| 1 | tsp | salt |
| 1 | tsp | pure vanilla extract |
| 3⁄4 | c | dried cranberries |
| 1⁄3 | c | walnuts (chopped) |
Directions
In medium saucepan, bring water to a boil. Stir in brown rice and cover, reducing heat to low and simmer until rice is cooked, about 18-20 minutes.
Remove from heat.
Stir in Stonyfield Half & Half and pumpkin puree. Add light brown sugar, pumpkin pie spice and salt.
Add pure vanilla extract, cranberries, and walnuts. Stir to combine, then spoon into serving dishes. Top with dried cranberries, if desired.
Tips
If you choose to substitute leftover brown rice, be sure to heat it before adding the remaining ingredients. Leftovers will keep 3 days in the refrigerator when properly stored in a covered container.
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