My favorite season has arrived…Fall! There are many reasons why I love this time of the year. There’s the foliage, the apple picking, the concord grapes, all the different types of squashes available at the supermarket, the great hair days (the crisp cool air of the Fall is perfect for curly hair), the return of scarves (they are my third favorite accessory behind shoes and handbags) and one of my favorite flavors – Pumpkin – becomes available in just about anything and everything! So, I decided to welcome Fall this year with two pumpkin treats – a new recipe, Pumpkin Rice Pudding and an oldie (but goodie) from last year, Pumpkin Doughnuts.
I don’t think I know anyone who likes rice pudding as much as I do, or for that matter I am not sure I know anyone who likes it period. I guess it’s like bread pudding, you either like it or you don’t. I actually did try my hand at a Pumpkin Bread Pudding a few years ago but wasn’t all that thrilled with the minimal pumpkin flavor it had. Maybe I’ll have to revisit that recipe one day soon, but, back to the rice pudding. I came across this recipe while flipping through the circulars of my Sunday newspaper. The recipe was specific for Minute Rice, but, since I didn’t have any and honestly didn’t want to buy any I decided to revamp the recipe using Arborio rice which I already had on hand from make rice pudding not too long ago.
I began by cooking the rice until it was al dente, about 15 minutes.
In another saucepan I combined evaporated milk, pumpkin, dark brown sugar, pumpkin pie spice and vanilla extract and brought it to a simmer.
I then added the rice to pumpkin mixture and cooked it over low heat until the mixture started to thicken. I then transferred the rice pudding to a large bowl and cooled it to room temperature before refrigerating it.
Since I had about 2 cups of pumpkin left I decided to whip up a batch of pumpkin doughnuts so it wouldn’t go to waste. Hopefully I won’t suffer from pumpkin over-load too early in the season!
So, what’s the most out-of-the-box pumpkin flavor item you have seen on your store shelves?
1 cup water
1/4 teaspoon salt
1/2 cup Arborio rice
1 12oz. can evaporated milk
1 cup pure pumpkin
1/2 cup packed dark brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1. Bring water and salt to a boil in a saucepan. Add the rice, return to a boil, then reduce the heat to low. Stir the rice occasionally and cook until the rice has absorbed the water but is still al dente, about 15 minutes.
2. In another saucepan, bring the evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract to a simmer. Add the cooked rice and cook at a simmer over medium-low heat until the rice absorbs most of the milk mixture and it starts to get thick and silky, about 10 to 15 minutes.
3. Transfer the pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set.
1/2 cup canola oil, plus more for the pans
1 3/4 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 cup pure pumpkin puree
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1. Heat oven to 350° F. Lightly oil two 6-compartment doughnut pans (or use 1 pan and bake in batches). Whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl; set aside.
2. In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (do not overmix).
3. Spoon 1/4 cup batter into each compartment of the prepared pans. Bake until the doughnuts are golden brown and spring back lightly when touched, 12 to 14 minutes. Let cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.