Pumpkin Rice Pudding with Cranberries and Walnuts

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Nap Time is My TimeSlightly sweet pumpkin rice pudding with dried cranberries and walnuts.

4
Servings

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 t pumpkin pie spice
1 t salt
1 t pure vanilla extract
3/4 c dried cranberries
1/3 c walnuts (chopped)
Nutrition Information: 

Preparation:

Step 1

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.

Step 2

Remove from heat.

Step 3

Stir in Stonyfield Half & Half and pumpkin puree. Add light brown sugar, pumpkin pie spice and salt.

Step 4

Add pure vanilla extract, cranberries, and walnuts. Stir to combine, then spoon into serving dishes. Top with dried cranberries, if desired.

Additional notes: 

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.

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 t pumpkin pie spice
1 t salt
1 t pure vanilla extract
3/4 c dried cranberries
1/3 c walnuts (chopped)
Nutrition Information: 

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