Pumpkin Rice Pudding
2 quarts water
1 cup arborio rice (or other short-grain rice)
4 cups skim milk
1 vanilla beans, split
1/4 cup raisins
15 ounces pumpkin puree (one can)
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Non-stick cooking spray
Preheat oven to 350 degrees. In a heavy, large saucepan, bring water to a boil and add the rice. Boil, uncovered, for 7 minutes; drain well.
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 the pumpkin with half (about 2 cups) of the rice pudding. Add cinnamon, ginger, and nutmeg.
Spray a 2 quart baking pan with the nonstick cooking spray and spoon in the pumpkin rice pudding. 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.