Wednesday, September 9, 2015

Pumpkin Spice Rice Pudding

3 cups fresh goat milk
1 cup cooked pumpkin puree (canned) 3/4 cup brown sugar
1/4 cup long cooking rice (not minute) 1/2 cup raisins (optional)
1 teaspoon vanilla
dash cinnamon
dash fresh grated nutmeg

Preheat oven to 310 degrees. Prepare a 2 quart baking dish with cooking spray or olive oil. In a medium bowl, mix together milk and pumpkin until blended, then pour into baking dish. Add all other ingredients, stirring briefly. They will sink to the bottom of the dish. Place uncovered in the oven and bake for 3 hours, stirring every 1/2 hour during the first hour, and once again during the second hour. Serve warm or cold.

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