Ukrainian “Kasha” is a lot like rice pudding. For me, pumpkin pudding goes way back to the old days with grandma and her wood burning pizza oven. This recipe is more of a modern version. This pudding is sweet, creamy and crusty on the outside.
I make my own pumpkin paste, it’s very simple to make and easy to store in a freezer.
Bring the milk to a boil in a saucepan over medium-high heat and add the rice and millet. Reduce the heat to medium-low and simmer until rice and millet is fully cooked, about 20-30 minutes.
Preheat the oven to 350F. Place thin slices of butter on the bottom of a ceramic dish.
Remove the rice from the heat.
Add vanilla extract, cinnamon, sugar and stir in the pumpkin pure.
Spread combined ingredients into ceramic dish.
Bake for an hour, until sides are golden brown.
Amount Per Serving
Calories from Fat 27
% Daily Value*
Saturated Fat 2g10%
Vitamin A 6487IU130%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Source Article : https://momsdish.com