Pumpkin Rice Pudding

Directions

1. 1
   Preheat the oven to 375F.
2. 2
   Bring the water to a boil in an ovenproof 4-quart saucepan.
3. 3
   Stir in the rice and cover.
4. 4
   Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
5. 5
   In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
6. 6
   While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine.
7. 7
   Cover and transfer to the oven.
8. 8
   Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes.
9. 9
   Remove from the oven and stir well to combine all the ingredients.
10. 10
    Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight.
11. 11
    The pudding will keep for up to 4 days in an airtight container in the refrigerator.
12. 12
    Serve with a dollop of whipped cream and a sprinkling of cinnamon.
13. 13
    Serving size: 1/2 cup rice pudding and 1 1/2 tablespoons whipped cream
14. 14
    Per Serving:
15. 15
    Calories 240; Total Fat 6 g (Sat Fat 3.5 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 4 g; Carb 42 g; Fiber 1 g; Cholesterol 20 mg; Sodium 120 mg