The fall is one of my favorite times of year, particularly because it’s finally pumpkin season. We bought, chopped up, roasted, and pureed a lovely little pumpkin to make a terrific pie last week. The only downside to the recipe was that it required only a partial can of evaporated milk.
What better way to use up random leftovers than with a fun little retro recipe?
Given a choice between carrot rice pudding and spinach de luxe, I’m a lot more interested in carrot rice pudding. Any excuse to put vegetables into a dessert.
WHITE HOUSE CARROT RICE PUDDING
1/2 cup rice, uncooked
1/2 cup White House Milk
3/4 cup water
1-1/2 cups cooked carrots, mashed
2 eggs, beaten
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon cloves
Wash rice. Cook in 1/2 cup White House Milk and 3/4 cup water in covered saucepan until tender. Mash cooked carrots. Combine rice, carrots and remaining ingredients. Bake in greased 1-1/2 quart casserole in moderate oven, 375°F., for 1 hour. 6 servings.
In measuring the milk, we realized we had twice as much as we remembered — 1 cup, in fact, enough to make both the carrot rice pudding and the spinach de luxe. So, sneak preview — next week is spinach!
Realize you forgot to grease the pan!
In addition to sticking to the dish (whoops!), this came out of the oven looking awfully dry — more like a cake than a typical rice pudding. It tasted like carrot cake, too — so much so that I started rummaging in the fridge to see if we had any cream cheese frosting sitting around (we didn’t) — with the odd textural addition of cooked rice as a binder instead of flour. It wasn’t bad at all, but it couldn’t quite decide what it was supposed to be.
Overall, though, it didn’t taste all that bad. Daughter even wanted to take some leftovers for lunch. (And that, folks, is why I sneak vegetables into desserts…)
Adorable milk-hawking infant brought to you by White House Milk, and preserved online in bluwmongoose’s Flickr stream.