Adapted from allrecipes.com.
1/2 cup milk
1/4 cup solid packed pumpkin (in the can)
1 tablespoon and 1 1/2 teaspoons sugar
1 teaspoon ground cinnamon
Pinch salt
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1 egg, beaten
1/4 cup of cooked rice
1/8 teaspoon vanilla extract
Vanilla ice cream (optional)
In a saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly. Gradually stir in the egg; Bring to a gentle boil, stirring constantly. Remove from the heat. Stir in rice and vanilla. Pour into a greased baking dish. Bake, uncovered, at 375 degrees for 25-30 minutes, or until a knife inserted near the center comes out clean. Serve warm with ice cream if desired. Refrigerate leftovers.
Serves 1 (with leftovers).
Per serving (without ice cream): 306 calories; 10 g fat (4 g saturated fat; 29 percent calories from fat); 44 g carbohydrates; 229 mg cholesterol; 198 mg sodium; 12 g protein; 3.5 g fiber.
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