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September/October 2009
Recipe Archives

‘Gobblin’ Good Pumpkin Pudding!
And it’s vegan and gluten-free!

Spiced Pumpkin Rice Pudding

Yields: 6 to 8 servings

2 cups cooked brown rice (see recipe below)
3 cups soymilk
¼ cup dark whole cane sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Dash salt
2 cups Spiced Pumpkin Puree (see recipe below) or 1 (15-ounce) can pumpkin puree
2/3 cup dried cranberries or raisins
½ cup toasted pecans, chopped (see recipe below)

  1. Combine the rice, soymilk, dark whole cane sugar, cinnamon, nutmeg, and salt in a 2-quart ovenproof baking dish with a lid.  Bring to a boil over medium heat, stirring a few times.  Reduce the heat, cover, and simmer for 20 minutes.
  2. Position a rack in the middle of the oven and preheat to 375 degrees.
  3. Uncover and place the baking dish in the oven.  Bake for 15 minutes, stirring twice.  Remove the baking dish from the oven and reduce the temperature to 350 degrees.  Stir in the Spiced Pumpkin Puree.  Cover and bake 15 minutes longer.
  4. Cool the baking dish on a wire rack for about 10 minutes.  Sprinkle the pudding with cranberries and pecans, and serve warm.

Toasted Pecans

  1. Preheat oven to 325 degrees.  Spread the pecans in a single layer on a baking sheet with parchment paper, and bake for 5 to 7 minutes, just until they become fragrant and hot.  Check them after 5 minutes and again every minute after that to prevent burning.  Nuts can go from fragrant to burnt in seconds, and they darken and crisp further as they cool.
  2. Cool the pecans before chopping.



Spiced Pumpkin Puree

Yield:  2 cups

2 cups (16 ounces) unsweetened pumpkin puree
2/3 cup dark whole cane sugar
1 ½ teaspoons ground cinnamon
1 teaspoon ginger
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground cloves

  1. Combine all the ingredients in a medium saucepan.  Cook over low heat, stirring frequently, until the mixture comes to a simmer and sputters.  Simmer for 3 to 4 minutes, stirring constantly until the puree is dark, shiny, and thickened, and the sugar has dissolved.
  2. Remove from heat and spoon into a container.  Cool, cover, and refrigerate or freeze.  Allow time for the puree to return to room temperature before using.

Basic Brown Rice

Yield:  2 cups cooked rice

1 cup medium-grain brown rice
2 cups water
½ teaspoon salt, or more to taste

  1. Rinse the rice in a bowl of water.  Drain.
  2. Place the water and salt in a medium saucepan and bring to a boil over high heat.  Stir in the rice and return to a boil.  Reduce the heat to very low, cover, and simmer for 45-55 minutes, until the rice is tender.  Remove from heat and let the rice stand, covered, for 10 minutes.

Reprinted with permission from More Great Good Dairy-Free Desserts Naturally by Fran Costigan.  Copyright 2006, Book Publishing Company, Summertown TN


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