Pumpkin Rice Pudding

Method

1. 1

   In a 3 to 4-quart saucepan, whisk together 4 cups milk, maple syrup, cinnamon, salt, ginger, and nutmeg. Stir in rice. Bring mixture to a boil over medium-high heat, stirring occasionally, then immediately lower heat to a simmer. (Watch mixture carefully to prevent milk from boiling over.) Cook, stirring and scraping bottom and sides of pot every few minutes with a rubber spatula to prevent sticking and scorching, adjusting heat as needed to maintain gentle bubbling, until mixture is thickened and creamy, 40 to 45 minutes.

2. 2

   Meanwhile, in a medium saucepan, add pumpkin puree. Cook over medium heat, stirring frequently, until pumpkin puree appears drier, slightly darkens in color, and is reduced to about 2/3 cup, 10 to 15 minutes. Remove from heat and allow to cool while rice mixture finishes cooking.

3. 3

   Once rice is cooked, whisk pumpkin puree and vanilla into rice mixture until well combined. Adjust consistency with additional milk, if desired. Immediately divide among serving bowls and top with cinnamon, candied pecans, pepitas, and/or crushed cookies. Alternatively, allow rice pudding to cool completely before serving, adjusting consistency with additional milk as needed, then top with garnishes.

Nutrition

calories

391 kcal

fatContent

13 g

fiberContent

3 g

sugarContent

39 g

sodiumContent

398 mg

proteinContent

11 g

cholesterolContent

25 mg

carbohydrateContent

60 g

saturatedFatContent

5 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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