Thanks to whoever posted the details for accessing the archive via
e-mail-- I had tried ftp and going to the website to no avail.
So.. though I promised a carrot cake recipe, someone else beat me
to it. Instead, I'll post an untested recipe that came in this week's
Sunday paper that looks pretty delicious. It makes a layered rice
pudding-- one layer should be an orange-colored pumpkin layer, and
the other a traditional white rice pudding layer.
I plan to try it tonight, and I'll report the results. It calls for a vanilla
but I'll just use a tsp or two of vanilla extract instead. So, here goes:
Practically Fat-Free Pumpkin Rice Pudding
2 quarts water
1 c. Arborio or other short-grain rice
4 c. non-fat milk (I'll try rice milk)
1 vanilla bean, split (I'll try 1-2 tsp vanilla extract)
pinch of salt
1/3 c. sugar
15 oz can pureed pumpkin
1 tsp ground cinnamon, plus extra for garnish
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 c raisins
In a heavy, large saucepan, bring water to a boil and
add the rice. Boil, uncovered, for 7 minutes; drain well.
Preheat oven to 350 degrees. In the same saucepan, bring
the milk to a boil over medium high heat, stirring
occasionally. Add the vanilla bean, rice, and salt.
Cook, uncovered, over medium-low heat, stirring often,
until rice is very soft and absorbs most of the milk,
15-18 minutes. Remove from heat, remove vanilla bean,
and stir in sugar.
In a large bowl, mix pumpkin with half (2 cups) of the
rice pudding. Add cinnamon, ginger, and nutmeg. Spoon
pumpkin rice pudding into a buttered 2 quart baking pan
(I'll use a quick spray of Pam). Mix raisins into white
rice mixture. Spoon it over the pumpkin mixture. Bake,
uncovered, 30 minutes, or until firm. Serve warm, sprinkled
with cinnamon if desired.
I copied this from West Magazine, which copied it from
"The New Casserole"by Faye Levy.