Pumpkin Rice Pudding

11 ingredients
5 steps

Ingredients

  • 2 cups Water
  • 1 cup Arborio Rice
  • 3 cups Milk
  • 3/4 cups Honey
  • 1 cup Pumpkin
  • 1 teaspoon Vanilla Extract
  • 3/4 teaspoons Cinnamon Plus More For Serving
  • 1/4 teaspoons Nutmeg
  • 1/4 teaspoons Ginger
  • 1/4 teaspoons Salt
  • 1/3 cups Heavy Whipping Cream, Whipped, To Serve

Directions

  1. 1
    Preheat oven to 375F.
  2. 2
    Bring water to a boil. Stir in rice and cover. Reduce heat to low and simmer for 20 minutes, until rice is cooked through.
  3. 3
    In a large bowl, mix together the milk, honey, pumpkin, vanilla, cinnamon, nutmeg, ginger and salt.
  4. 4
    While rice is still hot, add the pumpkin mixture to the rice and stir. If you have a pot that can go in the oven, then just transfer the mixture to the oven. If not, then put the rice mixture into a casserole serving dish and then put it in the oven. Bake until the liquid has reduced about a 1/3 and the mixture is bubbly, about 45-50 minutes.
  5. 5
    Remove from the oven and stir well. Cover and refrigerate for 8 hours or overnight. Serve with cinnamon and whipped cream.

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