This holiday season, try this take on a traditional Mexican rice pudding that incorporates the flavors of the fall harvest. Mix pumpkin puree with honey and milk, infusing cloves, nutmeg and cinnamon for a hearty dessert the whole family will love.
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13
Ingredients
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140
Calories
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7
Servings
Ingredients
- 3 1⁄2 cups, water
- 2, cinnamon sticks
- 3 – 5, whole cloves
- 1⁄4 teaspoon, table salt
- 1 cup, long-grain white rice, uncooked
- 3/4 cup, pumpkin purée, divided
- 3 ounces, honey
- 1 1/4 cup, fat free milk, plus more for thinning if needed
- 1/4 teaspoon, ground cloves
- 1/4 teaspoon, ground nutmeg
- Optional, whipped cream
- Optional, ground cinnamon, for sprinkling when serving
- Pair each serving with an 8-ounce glass of milk
Directions
Over high heat, bring water to a boil with the cinnamon sticks, cloves and salt. Remove from heat and cover. Steep for about 45 minutes to 1 hour.
Remove cinnamon sticks and cloves and discard. Place rice, 1/2 cup pumpkin puree, honey, 1 1/4 cup milk, ground cloves, ground nutmeg, and turn to high heat. Bring to a boil.
Once boiling, turn to low and cover. Let simmer for 30 to 35 minutes. Add additional 1/4 pumpkin puree and combine.
Ladle into bowls and add more milk for a thinner consistency, if desired. Serve with a dollop of whipped cream and a sprinkling of cinnamon, if desired. Enjoy with remaining 8-ounce glass of milk.
Nutrition
240 calories; 0 g fat; 0 g saturated fat; 5 mg cholesterol; 12 g protein; 48 g carbohydrates; 1 g fiber; 220 mg sodium; 370 mg calcium. Nutrition figures based on using fat free milk.
