A Guest Post by Big Sister
This is one of those “experiments.” It turns out to be a happy one. The only thing is I don’t know if you quantify it as a Thanksgiving Side or dessert. It is a little of both. I served it for dinner at the Austin Junior Forum and they loved it. It will probably be a great left over with left overs. Next time I might cut some of the sugar and add chopped pecans. OR you could go full on rice pudding and layer it with whip cream and chopped pecans. However you like it. Here’s to experiments! Happy Thanksgiving!
- 4 cups instant rice
- 4 cups water
- 1 (29 ounce) can pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups brown sugar
- 1/2 cup butter
- salt to taste
Bring the rice and water to a boil, reduce the heat and cook until water is fully absorbed. The Contessa says that it is best if it starts to stick to the bottom of the pan rather than be a little bit soupy.
In a separate sauce pan over low heat combine pumpkin, spice , sugar and butter until melted.
Stir the pumpkin mixture into the cooked rice and add salt to taste. Heat over low heat if needs to warm a bit.
Great reheated in the microwave!