Baking questions: Pumpkin & riz au lait
Question #1:
I've been tempted by the baking pumpkins in grocery stores lately, because I love anything with pumpkin, but I wanted to know. . . is pumpkin pie made truly from scratch, no canned pumpkin involved, worth the effort?
Question #2:
Today I made rice pudding and while it turned out tasting okay, it was pretty dry. I used medium-grain rice instead of arborio because arborio is just not within my price range. I imagine I baked it too long or something. I also used 1% milk instead of whole, which I'm sure also makes a difference. Does anyone have any tips for someone making rice pudding without arborio?
I've been tempted by the baking pumpkins in grocery stores lately, because I love anything with pumpkin, but I wanted to know. . . is pumpkin pie made truly from scratch, no canned pumpkin involved, worth the effort?
Question #2:
Today I made rice pudding and while it turned out tasting okay, it was pretty dry. I used medium-grain rice instead of arborio because arborio is just not within my price range. I imagine I baked it too long or something. I also used 1% milk instead of whole, which I'm sure also makes a difference. Does anyone have any tips for someone making rice pudding without arborio?