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For 4 Person(s)
Ingredients for rice pudding
- 1 1/2 cup whole milk
- 1/3 cup short- or medium-grain white rice
- 1/4 cup sugar
- 1 cinnamon stick
- 1 pinch of salt
Ingredients for pumpkin pie
- 1 cup navy or great northern beans, cooked
- 1 1/2 cup pumpkin, cooked and drained
- 3/4 cup brown sugar
- 3/4 cup heavy cream
- 3 eggs
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1/2 tsp salt
Directions
- Heat the milk and cinnamon stick in a pan, simmer for about 10 minutes. Add the rice and simmer for about 20 minutes.
- Add the sugar and the pinch of salt, stir until the sugar has dissolved. Simmer a few more minutes until the milk has been absorbed by the rice.
- Remove the cinnamon stick.
- Pre-heat oven at 350° F.
- Cover the bottom of a 10 × 2 ½-inch springform pan with parchment paper.
- Purée all the ingredients except for the rice pudding.
- Cover evenly the prepared pan with the rice pudding. Pour the purée on top.
- Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
- Run a spatula or a sharp knife around the edge to loosen the pie from the pan. This is to prevent it from cracking. Let it cool completely before removing from the pan.
Can be served with heavy whipped cream.
Recipe notes
According to the author, this dish is appropriate for those with celiac disease.
This recipe is courtesy of feedthefuture.gov.
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