November 06, 2016
Comfort Food, Desserts, Puddings,
Dairy, Rice, White Rice, Vegetables, Pumpkin , North American, Southern, 5-Minute Prep, Kid Pleaser, Make-Ahead, Quick Meals, Brunch, Christmas, Entertaining, Halloween, Potluck, Sunday Dinner, Thanksgiving, Winter, Boil, Hand Mix/Whisk, Refrigerator, Stove Top, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"Found this recipe in an email sent to me by @ realsimpledotcom & admit we see rice pudding as comfort food to-the-max. So it should come as no surprise that we see this recipe as exceptional comfort food to-the-max. Enough said. ENJOY!"
In a lrg saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice & salt. Heat to boiling over med-high heat, stirring occasionally. Reduce heat to med-low & cook (stirring occasionally) until the rice is tender & most (but not all) of the liquid is absorbed, approx 20-25 min.
Remove from heat, discard the vanilla bean & stir in the pumpkin. The recipe can be made ahead to this point.
Cover & refrigerate the cooked rice mixture up to 2 dys ahead. To rewarm, stir in an additional 1 1/2 cups milk & stir gently over med-low heat. Serve warm, sprinkled w/the brown sugar as desired.
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
When you’re craving comfort food and you’re sure that a simple burger just won’t...
Every potato pancake recipe I know of has one simple ingredient. Yup......
Yum! I had some butternut squash leftover which I used for this. So good!! Thanks for sharing.
Made this for FYC game on FFF