Ingredients
Method
- Preheat the oven to 350 °F.
- Place the warm cooked white rice in a shallow casserole dish or small oven safe bowl and break up any clumps with a fork.
- Spoon the canned pumpkin over the rice, then gently fold it in until the rice is lightly streaked orange but not completely mashed.
- If using yogurt or milk kefir, drizzle it over the top and stir once or twice so most stays near the surface.
- Cover the dish tightly with foil to prevent the rice from drying out.
- Bake for 10 to 15 minutes, until the mixture is warmed through and lightly steamy.
- Remove from the oven, uncover carefully, and let cool until it is warm but comfortable to the touch.
- Stir to even out the temperature, then serve the portion your vet recommends in your dog’s bowl, never serving it hot.
Notes
- Use only plain canned pumpkin with no spices, sugar, or sweeteners. Never use pumpkin pie filling.
- If your dog is new to pumpkin, start with 2 tablespoons and increase only if your vet agrees and your dog tolerates it well.
- Skip the yogurt or kefir if your dog is very sensitive to dairy or has had issues with it before.
- Refrigerate leftovers in an airtight container for up to 3 days, or freeze in single portions for up to 1 month. Thaw in the fridge, then bring to room temperature before serving.
- If your dog is new to pumpkin, start with 2 tablespoons and increase only if your vet agrees and your dog tolerates it well.
- Skip the yogurt or kefir if your dog is very sensitive to dairy or has had issues with it before.
- Refrigerate leftovers in an airtight container for up to 3 days, or freeze in single portions for up to 1 month. Thaw in the fridge, then bring to room temperature before serving.