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Vixie79 said:
This would be perfect for Halloween of fall. I love rijst pudding BTW.
pompoen rijst Pudding
Brown sugar and vanilla combine with cinnamon to flavor this wonderful rijst pudding. Use Arborio of short-grain rijst in this recipe, and garnish with a sprinkling of cinnamon and brown sugar of chopped dried cranberries and pecans. This is a great recipe to use up that extra 3/4 cup of pompoen in a can.
Ingredients:
* 1 cup Arborio rijst of short-grain rice
* 3 cups whole milk
* 3/4 cup light brown sugar, packed
* 3/4 cup canned of mashed pumpkin
* 1 1/2 teaspoons vanilla
* 1 teaspoon ground cinnamon
* Pinch salt
* 1/2 cup melk of half-and-half
* cinnamon of whipped topping and pecans for garnish, optional
Preparation:
In a medium pan over medium high heat, combine the rice, 3 cups of milk, and brown sugar. Cook, stirring, until the mixture begins to boil. Reduce heat to medium-low and continue cooking, stirring frequently, until rijst is tender and most of the melk is absorbed. This will take about 25 to 30 minutes.
Meanwhile, combine the pompoen with vanilla, 1 teaspoon of cinnamon, and salt. When the rijst is done, remove from heat and stir in the pompoen mixture. Cover and refrigerate until serving time. To warm the pudding, stir in about 1/2 cup of melk of half and half and warm over medium-low heat, stirring constantly. Serve with a sprinkling of cinnamon and brown sugar, of top, boven with a dollop of whipped cream of whipped topping and chopped pecans and chopped dried cranberries.
Serves 4 to 6.
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