Pumpkin rice pudding
This is a Thanksgiving version of my grandmother's rice pudding. It tastes good warm or cold, for brunch or dessert.
Ingredients
- 150 g white rice
- 750 ml milk
- 1/2 lemon zested
- Pinch of salt
- 2 eggs separated
- 50 g powdered sugar
- 50 g butter melted, reserve 2 tbsp
- 4 tbsp pumpkin butter I like the one from Trader Joe’s
- Toasted pecans or pumpkin seeds for topping I like Trader Joe’s Pumpkin Spice Pumpkin Seeds
Filling:
- 125 g tvaroh available in Polish stores or farmer’s cheese
- 1/2 c pumpkin
- 2 tbsp powdered sugar
- 1 vanillin sugar or 1 tsp vanilla
- 1 tsp pumpkin spice
- 2 egg yolks
- 2 heaping tbsp dried cranberries
Instructions
- Preheat the oven to 350°F.
- Cook the rinsed rice with milk, lemon zest and salt into a porridge. Let it cool. Whip the egg whites until soft peaks form. Mix in the egg yolks, sugar and butter. Fold in the egg whites.
- Make the filling by mixing all the ingredients.
- Butter a baking dish. Pour in half of the rice porridge. Dot it with the pumpkin butter. Spread the pumpkin cheese filling on top and cover with the remaining rice.
- Pour the 2 tablespoons of butter over the top and bake for 45 minutes. Garnish with toasted pecans or pumpkin seeds if you like.