Tuesday, June 16, 2009

Is pumpkin just for the Holidays?

The Story of a Pumpkin Rice Pudding
By Patty Elsberry

I made soft cheese and had about a gallon of whey left over. Not wanting to through away good whey, I decided to make ricotta cheese but I still had about that same gallon of whey left when I finished my second cheese.

I was determined to get the most out of my whey and used about half gallon in corn tortillas. I put my tortillas in a zip lock bag and froze them. They served us well and are long gone by now, but I still had my other half a gallon of whey. I was sure my strawberry plants would have loved it but I wanted to give it a better use.

I read that I could use real whey for soups so I figured I could also cook rice with it so I did. The rice turned out great and my kids enjoyed it with home made chili. However, I still had half of my rice left plus about three cups of whey left.

Suddenly a bright idea came to me…, I CAN MAKE PUMPKIN RICE PUDDING for breakfast!!!! I was excited about the idea and started cooking:


3 cups cooked brown rice
3 cups almond milk (more if needed)
¾ cups Splenda (or sugar)
1 tsp Madagascar vanilla extract (for creaminess)
1 tsp Almond extract (to bring out the almond flavor of the milk)
1/3 cup pumpkin puree
Freeze dried fruit for garnish


I scalded the milk and added the rest of the ingredients. Then I stirred for about 15 minutes until it had a thick consistency and removed it from the burner.

Then I served it in a cereal bowl and topped it with the freeze dried fruit.

My kids were so excited to have it for breakfast and imagine my joy to have been able to use my gallon of whey!

I still have the last three cups of whey left but they will soon be gone when I make fresh, home made tortillas in a day or so.

The End.

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