We are back with a lip smacking recipe from another Chef Vijay of Barbeque Nation. This one is a way more healthier version for all you health conscious people out there. We have even replaced the sugar with a healthier honey option. You can even use brown rice if you want to go further down the healthier road.
So enjoy this one with less guilt 🙂
Rice & Pumpkin Pudding
Ingredients
1 cup steamed rice
3 cups milk
1 cup red pumpkin (peeled and chopped)
3/4 cup honey
1 teaspoon essence
3/4 tsp cinnamon powder, plus more for garnish
1/4 tsp dry ginger powder
1/4 tsp nutmeg powder
1/4 tsp salt
1/3 cup whipping cream, whipped
Method
Step 1. In a large baking bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, rice and salt.
Step 2. Add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven.
Step 3. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. On 180c.
Step 4. Remove from the oven and stir well to combine all the ingredients. Transfer to a large serving bowl,
Step 5. Then cover and chill in the refrigerator for at least 8 hours or overnight. Serve with a dash of whipped cream and a sprinkling of cinnamon. Or avoid the whipped cream and keep it healthier :)!
This recipe is contributed by Chef Vijay, head of Culinary Operations, Barbeque Nation.
