Pumpkin and Rice Pudding
4-1/4 cups water
1 cup Arborio or short grain rice
1/8 tsp. salt
1 tsp. vanilla extract
1/3 cup sugar
1 lb. pumpkin puree
2 tsps. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. nutmeg
1/2 cup chopped walnuts
1/4 cup raisins
2 Tbsps. unsalted butter
DIRECTIONS:
In a large saucepan, bring the water to a boil and add the rice. Boil uncovered for 7 minutes. Drain. Preheat oven to temperature 350°F. In a saucepan, bring the milk to a boil over medium-high heat. Add rice and salt. Lower heat to medium-low and cook uncovered for about 15-18 minutes, or until all the milk is absorbed into the rice. Stir occasionally. Remove from the heat and stir in the vanilla and sugar.
In large mixing bowl, mix pumpkin purée with half of the rice pudding mixture. Add cinnamon, ginger, nutmeg and chopped walnuts to pumpkin mixture. Add raisins to remaining rice pudding mixture. Using pan spray or butter, coat a 9×13 inch baking dish. Spoon the pumpkin mixture evenly in the bottom. Spoon the raisin, rice pudding mixture evenly over the pumpkin mixture. Dot the top with the butter. Bake, uncovered for 30-35 minutes, or until warm.
