Wednesday, October 7, 2009

Pumpkin Rice

Monday night I volunteered to make pie to bring to a dinner.
Realized Monday morning that I was volunteering at VIFF Monday night.
Made pie anyway.
3 pies, actually.
Kept one to eat.
Decided eating a whole pie by myself (one day's breakfast, lunch and dinner) wasn't enough. I had, after all, had 3 pies pass before my nose and I resisted eating two whole pies.
Made extra pie filling to eat by itself. (Too lazy to add dough.)
Accidentally spilled the salt in the extra, raw pie filling. Waaaay too salty.

Today- Made rice.
Had nothing to eat the rice with.
Saw raw pumpkin pie filling in fridge.
Learned that salty pumpkin pie filling and rice go extremely well together!

Pumpkin Rice

1-3/4 cups (425 mL) pumpkin puree
1 cup (250 mL) packed brown sugar
3/4 cup (175 mL) evaporated milk
2 eggs, beaten
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/4 tsp (1 mL) each ground ginger and salt

Cook some rice.

Combine. Eat. Don't blame me if you don't like it. The first bite was a pleasant surprise, but my bowl now looks a little too full to finish...

1 comment:

  1. You should have this be reoccurring and name them "Courtney's Concoctions."