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Pumpkin rice pudding Biography
Pumpkin rice pudding is a traditional sweet dessert, often eaten during the fall and early winter, especially for Thanksgiving andChristmas in the United States and Canada. The pumpkin is a symbol of harvest time and featured also at Halloween.
The rice pudding consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single shell, rarely with a top crust. The pudding is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used, and can replace the clove and nutmeg as its flavor is similar to both combined. Cardamom and vanillaare also sometimes used as batter spices.
This rice pudding is usually made from canned pumpkin or packaged pumpkin pie filling (spices included), mainly from varieties of Cucurbita moschata.
The traditional method for preparing a pumpkin rice pudding involves the use of a "pie pumpkin" which is about six to eight inches in diameter,which is smaller than a "jack o'lantern" sized pumpkin. The pumpkin is sliced in half, and the seeds removed. The two halves are heated until soft. This was traditionally done either in an oven or over an open fire, but nowadays, stove tops and microwaves are frequently used. Sometimes the pumpkin halves are brined to soften the pulp, rather than cooked. At this point the pulp is scooped out and pureed in a blender, to ensure its consistency. The blended and cooked pulp's texture is comparable to that in a canned product.
This pulp is then mixed with eggs, rice,evaporated and/or sweetened condensed milk, sugar, nutmeg, and other spices (e.g., ginger, cinnamon, cloves, allspice, mace), then baked in a pie shell. Some recipes may also call for substitutes to be used, such as butternut squash instead of pumpkin.
The pumpkin is native to the continent of North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BCE, has been found in Mexico. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as filler. During the seventeenth century, pumpkin recipes could be found in English cookbooks, such as Hannah Woolley's The Gentlewoman's Companion, which was published in 1675. The recipes did not appear in American cookbooks until the early nineteenth century.Pumpkin recipes did not become a common addition to the Thanksgiving dinner until the early nineteenth century.The Pilgrims brought the pumpkin desserts back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole.
Combine pumpkin pie and rice pudding to get this comforting, fall-flavored dish that would make an impressive breakfast or dessert.
Pumpkin rice pudding
Ingredients
1 tablespoon butter
1 cup RiceSelect Arborio Rice
2¾ cups water
⅓ cup brown sugar
1 tablespoon tapioca starch (or corn starch)
2 cups hot milk
1 cup pumpkin puree
3 eggs, slightly beaten
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
Streusel:
½ cup butter, cold and grated
½ cup brown sugar
½ cup chopped walnuts
1 teaspoon cinnamon
Instructions
Melt 2 tablespoons of butter in a frying pan over medium heat. Add in one cup of rice. Allow the rice to sauté in the butter for about 3 minutes, stirring constantly. Add in one cup of water and stir the rice until the whole cup of water is absorbed, which will take about 5 minutes. Then add in another cup of water. Cook and stir the rice for another 5 minutes until the water is absorbed. Lastly, stir in the last ¾ of a cup of water. Cook and stir until that water is absorbed. The rice should be just a bit firm on the inside, but not crunchy at all. Do not overcook the rice or it will be mushy.
Take two cups of the cooked rice and place it in a bowl. (There will be a little bit of rice leftover.) Add the ⅓ cup of brown sugar and 1 tablespoon of tapioca (or corn) starch. Mix well.
In a separate bowl, combine the hot milk, pumpkin, eggs, vanilla, cinnamon and pumpkin pie spice. Whisk together until well blended. Add this mixture to the rice mixture and stir until combined.
Spray an 8x8 baking pan with cooking spray. Pour the rice pudding inside the pan and bake at 350 degrees for 30 minutes.
While the pudding is baking, mix together the cold butter, ½ cup brown sugar, walnuts and cinnamon for the streusel.
After the rice pudding has baked 30 minutes, sprinkle the streusel on top of the pudding and bake for an additional 30-40 minutes, or until the pudding is baked through. The center of the rice pudding should not be liquidy at, but should be firm as a pumpkin pie texture would be.
Pumpkin rice pudding is a traditional sweet dessert, often eaten during the fall and early winter, especially for Thanksgiving andChristmas in the United States and Canada. The pumpkin is a symbol of harvest time and featured also at Halloween.
The rice pudding consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single shell, rarely with a top crust. The pudding is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used, and can replace the clove and nutmeg as its flavor is similar to both combined. Cardamom and vanillaare also sometimes used as batter spices.
This rice pudding is usually made from canned pumpkin or packaged pumpkin pie filling (spices included), mainly from varieties of Cucurbita moschata.
The traditional method for preparing a pumpkin rice pudding involves the use of a "pie pumpkin" which is about six to eight inches in diameter,which is smaller than a "jack o'lantern" sized pumpkin. The pumpkin is sliced in half, and the seeds removed. The two halves are heated until soft. This was traditionally done either in an oven or over an open fire, but nowadays, stove tops and microwaves are frequently used. Sometimes the pumpkin halves are brined to soften the pulp, rather than cooked. At this point the pulp is scooped out and pureed in a blender, to ensure its consistency. The blended and cooked pulp's texture is comparable to that in a canned product.
This pulp is then mixed with eggs, rice,evaporated and/or sweetened condensed milk, sugar, nutmeg, and other spices (e.g., ginger, cinnamon, cloves, allspice, mace), then baked in a pie shell. Some recipes may also call for substitutes to be used, such as butternut squash instead of pumpkin.
The pumpkin is native to the continent of North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BCE, has been found in Mexico. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as filler. During the seventeenth century, pumpkin recipes could be found in English cookbooks, such as Hannah Woolley's The Gentlewoman's Companion, which was published in 1675. The recipes did not appear in American cookbooks until the early nineteenth century.Pumpkin recipes did not become a common addition to the Thanksgiving dinner until the early nineteenth century.The Pilgrims brought the pumpkin desserts back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole.
Combine pumpkin pie and rice pudding to get this comforting, fall-flavored dish that would make an impressive breakfast or dessert.
Pumpkin rice pudding
Ingredients
1 tablespoon butter
1 cup RiceSelect Arborio Rice
2¾ cups water
⅓ cup brown sugar
1 tablespoon tapioca starch (or corn starch)
2 cups hot milk
1 cup pumpkin puree
3 eggs, slightly beaten
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
Streusel:
½ cup butter, cold and grated
½ cup brown sugar
½ cup chopped walnuts
1 teaspoon cinnamon
Instructions
Melt 2 tablespoons of butter in a frying pan over medium heat. Add in one cup of rice. Allow the rice to sauté in the butter for about 3 minutes, stirring constantly. Add in one cup of water and stir the rice until the whole cup of water is absorbed, which will take about 5 minutes. Then add in another cup of water. Cook and stir the rice for another 5 minutes until the water is absorbed. Lastly, stir in the last ¾ of a cup of water. Cook and stir until that water is absorbed. The rice should be just a bit firm on the inside, but not crunchy at all. Do not overcook the rice or it will be mushy.
Take two cups of the cooked rice and place it in a bowl. (There will be a little bit of rice leftover.) Add the ⅓ cup of brown sugar and 1 tablespoon of tapioca (or corn) starch. Mix well.
In a separate bowl, combine the hot milk, pumpkin, eggs, vanilla, cinnamon and pumpkin pie spice. Whisk together until well blended. Add this mixture to the rice mixture and stir until combined.
Spray an 8x8 baking pan with cooking spray. Pour the rice pudding inside the pan and bake at 350 degrees for 30 minutes.
While the pudding is baking, mix together the cold butter, ½ cup brown sugar, walnuts and cinnamon for the streusel.
After the rice pudding has baked 30 minutes, sprinkle the streusel on top of the pudding and bake for an additional 30-40 minutes, or until the pudding is baked through. The center of the rice pudding should not be liquidy at, but should be firm as a pumpkin pie texture would be.
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