A step-by-step recipe for making rice and pumpkin pudding. value of one serving: (total 
Calories 240, total fat 6 g., saturated fats, proteins 4 g, carbohydrates 42 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 9 hours 35 minutes Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. water
- 1 tbsp. rice arborio
- 3 tbsp. skim milk (2%)
- 1 tbsp. pumpkin puree
- 3/4 Art. honey
- 1 tsp vanilla extract
- 3/4 tsp ground cinnamon and also more for sprinkling
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 Art. butter cream whipped
Recipes with similar ingredients: Arborio rice, milk, pumpkin mashed potatoes, honey, vanilla extract, cinnamon, ground ginger, nutmeg walnut cream
Recipe preparation:
- Preheat the oven to 180 ° C.
- Bring the water to a boil in a 4 liter heat-resistant pan. Add rice and cover. Reduce the heat to a minimum and cook until rice is almost cooked, about 20 minutes.
- In a large bowl, combine milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg and salt.
- In a pan of hot rice, add the pumpkin mixture and carefully mix. Cover and place in the oven. Cook until until the fluid decreases by about a third, from 45 to 50 minutes. Remove from the oven and mix well, combining all the ingredients. Transfer to a large bowl, cover and refrigerate not less than 8 hours or nights. Pudding can be stored for up to 4 days in airtight container in the refrigerator. Serve Pumpkin pudding with whipped cream and cinnamon.
