Hi everyone, I'm Noreen and welcome to my kitchen and today we have a fantastic fall recipe for you this is
pumpkin pie rice pudding I kid you not I
Had a ton of rice left over in the fridge
I didn't feel like freezing it because it wasn't hot and when you really should freeze rice hot so
We thought we would use it, but we never ended up using it
So we're gonna make rice pudding out of it only this time
We're gonna put a twist on it, and we're gonna make it taste like a pumpkin pie
And we're gonna boost it with nutrition of pumpkin, so let's go see how this all comes together
We're gonna go over all of the ingredients
And then we're gonna go ahead and put this together this pumpkin rice pudding happens in stages
But it's super worth it and it's a great way to use up leftover rice
Or if you plan ahead if you're making rice for a meal then you can make extra rice for your pudding now
I am making a double batch because I have a lot of rice leftover, and I don't want to freeze it
I just want to use it up, so we'll be sharing this with some people and then I'm gonna go ahead and write
The recipe for half of what I'm using here
So when you see the recipe it's gonna be for a four cups of rice version of this recipe
But today I'm using 8 so I have 8 cups
I've just cooked white rice
Ready to go. I have 8 cups of whole milk is the whole milk. Do you get a whole milk, or do you 2% milk?
Rick picks the milk up so I don't touch it he usually gets that so 8 cups of milk
I think its whole so either way, but not to fear 2 cups of heavy cream, so it doesn't really matter
4 eggs 2
cups of sugar
1 15 ounce can or 1 and 3/4 cups of pumpkin puree
1 stick of butter cut in cubes 2 tablespoons of pumpkin pie spice
This is my homemade version if you want to know how I made it
I'll leave a link down below, and I'll leave a card here on the screen. You can go check it out a
teaspoon of salt and 2 tablespoons of vanilla
So the first thing we want to do is
Go ahead and get this rice
in
a stockpot, so we're gonna add
our milk and our heavy cream
I'm gonna go ahead and add our sugar
Go ahead and add the pumpkin in here
Yes, so just go ahead and mix this up, and I almost forgot we have to add the heavy cream you
Can use half-and-half if you like
Your pudding just isn't gonna be as rich. That's all
Alright, so I'm gonna head on over to the stove
We're gonna bring this to a simmer and let it simmer for a half an hour
At which point we will be back
And I'll show you what it looks like our rice has been simmering and gotten it has thickened now
you can see the distinct difference in the
consistency of the mixture here
And I did want to let you know I only put one can of pumpkin in here earlier
And then it occurred to me
I was double batching it and I forgot so I did add another can of pumpkin so one can of pumpkin is for a single
Batch recipe of this so that's what you'll see when I write the recipe on the website
So just be just know that I went ahead and added another can of pumpkin in here
So now what we're gonna
Do is we're gonna temper what I have is my four eggs in this measuring cup
That I beat lightly and I added all the cubed butter which is now softened a little and now I'm gonna add a ladle of
This hot mixture, and I'm going to whisk whisk whisk whisk whisk whisk whisk whisk whisk what's what's what's what's what's with sweet whisk
I'm going to add another one and again. Whisk whisk whisk whisk whisk whisk whisk whisk whisk whisk whisk
No, I'm not
And this is tempering the eggs so that they don't scramble once you pour them into this pot now you
Want to pour the eggs and the butter mixture into the pot?
Okay
and now stir stir stir stir stir stir stir
We're gonna set this back on the heat for just a few minutes, and you can look at you can already see
How it's thickened up and this is gonna thicken as it cools as well?
So don't forget that I'm gonna stick this back on the stove for just five minutes
Just to get everything going and you make sure all the butter has melted and that's gonna happen cuz this is like
screaming hot in here, okay, so
No worries that the butter isn't gonna melt because it is this is like bubble bubble toil and trouble it's like a giant vat
Yes, so I'm gonna let this go back on the stove for just a few more minutes
And I'm gonna bring it to a simmer and then I'm gonna bring it back over here
And we're gonna put the rest of our ingredients in here. We cook this just a little bit
Honestly this pudding was hot enough that the eggs were set pretty much as soon as we stir them in there
But just be on the safe side
we want to make sure we bring that up to a little bit of a bubble and
Then we can take it off the heat, you can see how steamy it is
It's very very hot so now we're gonna go ahead and do is add our salt and our spices
So just give this a good stir make sure that if you've got big pieces of
Those spice blend you want to make sure that you stir that in really well you can get a whisk
if you want, I was using a whisk earlier, but
You just don't want anybody to get a giant mouthful of like a cinnamon nutmeg ginger and allspice because that's gonna be really unpleasant
And then we're gonna add our vanilla extract
Stir it in it smells amazing. Oh my gosh
Now what we do is we wait
We're gonna let this cool down for a little while you can serve this hot warm or cold. I do not recommend serving it hot
simply because it's difficult for people to eat and
nobody wants to
Have a side dish of pain with their dessert
So we're gonna let this sit hang out until we're ready to have our dessert
and then I'll come back and I will fix you a beautiful dish of
homemade pumpkin pie rice pudding
And we will serve it on up with some whipped cream and it's gonna be amazing so we'll be back in just a bit
Well there you have it. There is our homemade pumpkin pie rice pudding
I can't tell you how good this smells and
How delicious it is because I'm not gonna lie I already taste it
It's really awesome. The only thing. It's missing is a little whipped cream and I have my whipped cream
canister here, and we're going to just go ahead and
Put a little
swirl on top
If you're interested in this I'll leave a link down below
I did a video on this before we made some cheesecake in it. It was fantastic
But I'll leave a link down below if you're interested
This is the perfect thing to have
In your kitchen with the holidays on the way because you get to make your own homemade whipped cream
I just put a little heavy cream in here with some homemade vanilla syrup and easy-peasy
So are you ready to taste it?
You know the drill you're doing it for the people, honey
Can you take one for the team there you go?
When you think
That is so good now be good for breakfast dessert. You name it
I think you need to try this if you have leftover rice. This is a great idea if you have
planned leftover rice
This is a great idea
this would be an excellent addition to your Thanksgiving or holiday table and all I can say is it's amazing I
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I hope you give this pumpkin pie rest putting a try, and I hope you love it
I mean, I don't know how you can't love it and until next time. I'll see ya
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