Dessert

Pumpkin Rice Pudding is for Dessert.

Pumpkin Rice Pudding takes several minutes to prepare.

Pumpkin Rice Pudding takes several minutes to cook.

Pumpkin Rice Pudding makes 8 servings.

The ingredients for Pumpkin Rice Pudding are:

2 cups white rice, medium grain
6 cups light soy milk
1 cup canned pumpkin
1/2 cup splenda
1/2 cup sugar
1/4 cup light orange juice (like trop 50)
1/2 a vanilla bean
orange zest
kosher salt

optional: brown sugar for sprinkling, not included in stats.

Here is how you make Pumpkin Rice Pudding:

1. In a large saucepan, combine the rice, soy milk, splenda, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes. Remove from heat. 2. Discard the vanilla bean. Stir in the pumpkin. The recipe can be made ahead to this point. 3. Cover and refrigerate up to 2 days ahead. To rewarm, stir in an additional 1 1/2 cups milk (not included in stats) and stir gently over medium-low heat. Serve warm, sprinkled with the brown sugar if desired.Number of Servings: 8Recipe submitted by SparkPeople user LOBSTERVB.

The nutritional information for Pumpkin Rice Pudding is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 173.2

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 91.7 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 2.1 g
• Protein: 6.1 g