Didn't I tell you I've been cravings all things pumpkin lately? It's like I see pumpkin in a recipe and my taste buds go crazy! I'm having a really difficult time knowing if it's just my obsession with Fall flavors or this baby girl of mine wanting it so badly. Either way, it's a lot healthier than many cravings I could be having so I am happy to oblige!
I should mention that I rarely stray from a recipe the first time I try it out, but with this particular recipe I did make a few adjustments. I know, I'm living on the edge! But due to the fact that I had already prepared a batch of brown rice for another recipe, I substituted it for the Arborio rice the recipe calls for and I used skim milk in place of the 2% listed because that is always what I have on hand. I would say that overall this is an excellent recipe! It oozes the deep, flavorful essence of pumpkin pie, with a slightly nutty texture. Although my husband loved the flavor, he wasn't quite sold on the chewier texture the brown rice added. Perhaps next time I will try it with the Arborio, or maybe I'll even get a little adventurous and use quinoa as one review suggested!
And whatever you do, please don't forget the fresh cinnamon spiced whipped cream!
Pumpkin Rice Pudding
recipe adapted from Ellie Krieger
for the rice pudding
2 cups water
1 cup brown rice
3 cups skim 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
for the whipped cream
1/3 cup heavy whipping cream, whipped
1-2 Tbsp vanilla sugar
Sprinkle of cinnamon
Preheat the oven to 375F.Bring the water to a boil in an ovenproof 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. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.