Tuesday, October 6, 2015
Pumpkin (or Sweet Potato) Rice Pudding
Recipe from The Healthy Slow Cooker by Judith Finlayson
Husband-Tested in Alice’s Kitchen
This is so delicious and can make your holiday dinner especially easy to prepare because the slow cooker will do the work for you! Serve this warm or at room temperature with toasted nuts and sweetened whipped cream along with cups of hot coffee.
2 cups cooked brown rice
1 ½ cups pumpkin or sweet potato puree (not pie filling)
1 cup dried cranberries or dried cherries or golden raisins
1 cup evaporated milk OR 1 cup heavy cream
½ cup Sucanat* or brown sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
½ teaspoon ground cloves
Pecans or Almonds, toasted, for garnish (optional)
Sweetened Whipped Cream (optional)
You will need a 3½-quart slow cooker. Use cooking spray to grease the slow cooker stoneware before you begin.
In the prepared slow cooker, combine the rice, pumpkin puree and the cranberries (cherries or raisins.)
In a bowl, whisk together the milk, sugar, eggs, and spices until smooth and blended. Stir into the pumpkin mixture.
Cover and cook on High for 3 hours or until the pudding is set.
Serve warm, garnished with the toasted nuts. Dollop with some sweetened whipped cream or even yogurt.
You can use 1½ teaspoons of pumpkin pie spice to replace the cinnamon, nutmeg and cloves.
You can use dark brown sugar in place of the Sucanat.
Here’s the recipe for Easy Baked Big Batch BrownRice.
*Sucanat is evaporated cane sugar