Pumpkin Pie-Spiced Rice Pudding
Jennifer Danter
All the rich, creamy comfort of pumpkin pie—minus the dairy. Cook pudding in a large, wide saucepan to make stirring that much easier.
14 oz (397 g) can coconut milk
1 cup (250 mL) pumpkin purée
1/2 cup (125 mL) local honey
1 tsp (5 mL) each ground cinnamon and ginger
1/4 tsp (1 mL) each ground nutmeg, allspice, and salt
1 cup (250 mL) arborio rice
2 thick strips of orange peel
1 1/2 to 2 cups (350 to 500 mL) water
2 tsp (10 mL) natural vanilla extract
In blender or food processor, whirl coconut milk with pumpkin, honey, spices, and salt.
Pour into large, wide saucepan; stir in rice and orange peels. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until most of the liquid has been absorbed, about 10 minutes.
Continue cooking, gradually adding water as needed, until rice is tender, 15 to 20 more minutes. Stir continuously near end of cooking as pudding becomes thick and sticky.
Remove from heat and stir in vanilla. Discard orange peels before serving. Pudding thickens as it cools; reheat and stir in orange juice or water to loosen.
Top with a vegan whipped topping, if you wish.
Makes 12 servings or 6 cups (1.5 L).
Each 1/2 cup (125 mL) serving contains: 85 calories; 1 g protein; 1 g total fat (1 g sat. fat, 0 g trans fat); 19 g carbohydrates; 1 g fibre; 54 mg sodium
source: "Sweet Thanks", alive #336, October 2010
