Oven Baked Pumpkin Rice Pudding

Last week I made some Pumpkin Cupcakes for my dad’s retirement (remember these?) and I had a wee bit of pumpkin left over.   I decided to try some of mom’s Old Fashioned Rice Pudding with a little twist.

Imagine, warm gooey Pumpkin Rice Pudding full of pumpkin pie flavour garnished with toasted pecans and pure maple syrup.  Pumpkin pie without the crust.  Oh- my- goodness…perfect on a breezy, rainy day.  And I know I’ve said it before but this stuff is the ultimate comfort food for me.

I decided to have a little spoonful while it was cooling on the counter, but found myself frantically eating large spoonfuls like someone was sure to take the bowl away from me at any minute!   Honestly, if you like pumpkin pie, this stuff is that good!

What is your ultimate comfort food?

Pumpkin Rice Pudding with Toasted Pecans and Maple Syrup

*adapted from moms recipe

Pre-heat oven to 325°

Combine in a 1 1/2-quart buttered casserole:

1/2 cup uncooked regular rice

3 cups whole milk

1 cup pumpkin puree

1/4 cup brown sugar

1/2 tsp. kosher salt

1 tbsp unsalted butter

1 tsp pure vanilla

1/4 tsp nutmeg

1/4 tsp cloves

1 tsp cinnamon

pinch of ginger

1. Stir all ingredients, except raisins, in a buttered 1 1/2 qrt casserole dish (until sugar is dissolved).  Bake for one hour stirring every 20 minutes.  At the end of the hour add 3/4 cup (less if you prefer) raisins and bake for another 20 minutes.

Garnish with toasted pecan pieces and drizzle with pure maple syrup.  Serve warm or cold.

Gluten-Free Lemon, Lime and Quinoa Pudding Cakes

I am so grateful for all of the e-mails and feedback that I receive.  It lets me know that people are interested!  I have received quite a few requests for gluten-free and dairy free recipes.  This one is very simple and perfect for dinner on the patio.  The texture is very light, much like a mousse.  It’s a bit tart and very refreshing.  Serve warm or cold.

Enjoy,

Lemon, Lime and Quinoa Pudding Cakes

*from Canelle et Vanille

Preheat oven to 325° and grease 5 5oz ramekins

2 egg yolks
6 oz whole milk
1/2 tsp lemon zest
1/2 tsp lime zest
2 tbsp lemon juice
2 tbsp lime juice
1/2 cup sugar
1/3 cup quinoa flour
pinch kosher salt
2 egg whites

In a medium bowl, whisk the yolks, milk, lemon zest, lime zest, lemon juice and
lime juice.

In a separate bowl, mix together the sugar, salt and quinoa flour.
Add the wet ingredients to the dry and whisk.

Whip the egg whites until medium peaks form.   Fold a third of the egg whites into the batter. Add the rest
and fold gently.

Pour the batter into the greased ramekins.  Place the ramekins in a deep baking pan and pour hot water into the baking dish- enough to cover the ramekins half way. Bake for about 30 minutes until set.

Ultimate Comfort Foods

Today is a comfort food kind of day.  It’s been raining off and on since…forever…and it’s cold and very windy out.  One of my sons woke up with the sniffles this morning- I’m betting from too many football practises in the rain.  What better way to warm up the house than to turn the oven on?   Everyone has their own preference for comfort food and for me it’s a no brainer.  Moms Old-Fashioned Rice Pudding and her Ginger Cookies.  I’m sure these cookies are the reason for my love of baking because I can vividly remember rolling these as a little girl.  With a hot cup of steeped tea they can brighten even the darkest day.  I have added my own twist to moms recipe with some crystallized ginger.  The rice pudding warm out of the oven drizzled with a tiny bit of cream is “the best” as my kids say.  And, both sweets make an excellent snack for lunches too.  Enjoy,

Old-Fashioned Rice Pudding

* moms recipe

Pre-heat oven to 325°

Combine in a 1-quart buttered casserole:

1/2 cup uncooked regular rice

3 cups milk

1/4 cup sugar

1/2 tsp. kosher salt

1 tbsp unsalted butter

1 tsp pure vanilla

sprinkle of nutmeg

1. Stir until sugar is dissolved.  Bake for one hour stirring every 20 minutes.  At the end of the hour add 3/4 cup (less if you prefer) raisins and bake for another 20 minutes.

Serve warm with a drizzle of cream.

Ginger Cookies

Pre-heat oven to 325°

In a small bowl sift together:

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground cloves

1 tsp ground ginger

1/4 tsp salt

In stand mixer with paddle attachment cream together (until light and fluffy):

3/4 cup unsalted butter, room temperature

1 cup dark brown sugar

1 large egg, room temperature

1/4 cup molasses

1. Slowly add dry ingredients into creamed mixture. Stir in 1/2 cup chopped crystallized ginger.   Shape into 1″ balls and roll in sugar (no need to flatten).

2. Place on baking sheet lined with parchment paper, about 2″ apart.  Bake for 14 minutes (exactly!).  Cookies will still be soft when they come out of the oven.  Leave cookies on pan for 2 minutes then move them to a cooling rack.