This recipe from So Easy: Luscious, Healthy Recipes for Every Meal of the Week by Ellie Krieger could make a great side dish.Ingredients:2 cups water1 cup arborio rice3 cups reduced-fat (2%) milk1 cup solid-pack pure pumpkin (not pumpkin pie filling)3/4 cup honey1 tsp. vanilla extract3/4 tsp. ground cinnamon plus more for garnish1/4 tsp. ground ginger1/4 tsp. ground nutmeg1/4 tsp. salt1/3 cup heavy
whipping cream, whippedDirections:Preheat the oven to 375°F.Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg and salt. While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes.Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.Servings: 8, about cup rice pudding and 1 tbsp. whipped cream per serving.Nutrition per serving: 240 calories; 6 grams of fat; 3.5 grams of saturated fat; 4 grams of protein; 42 grams of carbohydrates; 1 gram of fiber; 20 milligrams of cholesterol; 120 miligrams of sodium. Guidelines: You share in the USA TODAY community, so please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Use the "Report Abuse" button to make a difference
whipping cream, whippedDirections:Preheat the oven to 375°F.Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg and salt. While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes.Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.Servings: 8, about cup rice pudding and 1 tbsp. whipped cream per serving.Nutrition per serving: 240 calories; 6 grams of fat; 3.5 grams of saturated fat; 4 grams of protein; 42 grams of carbohydrates; 1 gram of fiber; 20 milligrams of cholesterol; 120 miligrams of sodium. Guidelines: You share in the USA TODAY community, so please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Use the "Report Abuse" button to make a difference
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