Judy first heard the recipe for Pumpkin Rice Pudding from Sylvia Molnar on Nash Holos a few years back. Intrigued, she tried it, loved it, and adopted it as her own.
It’s now a family favorite in her home. She makes it for fall parties and her guests just love the idea of pudding in a pumpkin.
Here's the recipe:
2 cups milk
1 cup long grain rice
2 teaspoons salt
2 tablespoons butter
2 cups pumpkin puree (fresh or canned)
3 tablespoons sugar.
1 cup seedless raisins
1 whole medium sized pumpkin (preferable with a stem)
1 cup chopped blanched almonds.
1/4 teaspoon almond extract
1/4 teaspoon cinnamon
Heat milk in a heavy pot. Add rice and salt and bring to a boil. Reduce heat, cover and cook 15 minutes.
Melt the butter in a skillet, add the pumpkin and sugar.
Plump raisins in hot water and then drain. Add raisins, chopped almonds, almond extract and cinnamon to the cooked rice.
Cut the top of the pumpkin to make a lid. Remove the seeds and membrane. Butter the inside generously.
Fill with half of the rice mixture, then a layer of pumpkin puree, then the rest of the rice mixture. Dot with butter.
Preheat oven to 350ºF. Place pumpkin on a greased baking pan or cookie sheet and bake for one hour until heated through. Y ou can also bake the pudding in small individual pumpkins. Just carve out eight miniature pumpkins and follow instructions above.
For a festive look, serve in harvest fruit nappies or small carved out pumpkins. Add a dollop of whipped cream and sprinkle with cinnamon. Serves 8.