2 Cups White Rice (not instant)
3-4 C. water to cover rice
pinch salt (optional)
2-4 T. cream (or enough to bring to smooth consistency)
2 Cups Pumpkin (pureed fresh or 1 -29-30 oz. can pumpkin)
1/4 C. Butter
1 tsp. Pumpkin Pie Spice (to taste)
6 T. Brown Sugar
6 T. White Sugar
Bring the water to a boil. Add the rice. Turn heat to simmer until the rice has absorbed the water, stirring occasionally to prevent sticking or scorching. Remove from the heat, add the butter and place a lid on the pan for 5-10 minutes. Mix the spice and sugars together. Stir in the pumpkin and sugar. Add the cream and stir to a creamy consistency
Serving suggestion: Scoop into dessert dishes, top with plain yogurt or whipped cream if desired sprinkled with pumpkin pie spice. Serve warm of chilled. Layer sweet rice alternating with the pumpkin rice mixture in a glass goblet or wine glass, if desired.
Note: Use an immersion blender for a smoother consistency if desired.
To render your own pumpkin pulp refer to the link:
justfowlingaround.weebly.com/recipes-for-self-reliance/rendering-squash-and-pumpkin
To dehydrate pumpkin refer to the link:
http://justfowlingaround.weebly.com/recipes-for-self-reliance/vegetable-leather
To make your own Pumpkin Spice mix refer to the link:
To make sweet rice refer to the link: justfowlingaround.weebly.com/from-the-pantry/sweet-rice
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