Rice-I love it! Pumpkin-I love it! Put them together and you have Pumpkin Rice Pudding! I have made regular rice pudding in the past that was delicious but this is definitely rice pudding elevated!
So creamy and pumpkiny. Is that even a word?
Pumpkin Rice Pudding
2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped
Bring the water to a boil in an 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Simmer on the stove, stirring occasionally, for 25-30 minutes or until all liquid is absorbed. Allow pudding to cool then chill in refrigerator until cold. The pudding will keep for up to 4 days in an airtight container in the refrigerator.
You can serve the rice pudding with some dried cranberries or whipped cream.
Adapted from Food Network