Pumpkin Rice Pudding

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By Diana Rattray

Pumpkin Rice Pudding

Diana Rattray

Brown sugar and vanilla combine with cinnamon to flavor this wonderful pumpkin rice pudding. Use Arborio or short-grain rice
in this recipe, and garnish with a sprinkling of cinnamon and brown sugar or chopped dried cranberries and pecans. This is a great recipe
to use up that extra 3/4 cup of pumpkin in a can, and everyone will
love it.

Ingredients:

• 1 cup Arborio rice or short-grain rice
• 3 cups whole milk
• 3/4 cup light brown sugar, packed
• 3/4 cup canned or mashed pumpkin
• 1 1/2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• Pinch salt
• 1/2 cup milk or half-and-half
• cinnamon or whipped topping and pecans for garnish, optional

Preparation:

In a medium saucepan over medium high heat, combine the rice, 3 cups of milk, and brown 
sugar. Cook, stirring, until the mixture begins to boil. Reduce heat to medium-low and continue cooking, stirring frequently, until rice is tender and most of the milk is absorbed. This will take 
about 25 to 30 minutes.

Meanwhile, combine the pumpkin with vanilla, 1 teaspoon of cinnamon, and salt. When the rice
is done, remove from heat and stir in the pumpkin mixture. Cover and refrigerate until serving time. To warm the pudding, stir in about 1/2 cup of milk or half and half and warm over medium-low heat, stirring constantly. Serve with a sprinkling of cinnamon and brown sugar, or top with a dollop of whipped cream or whipped topping and chopped pecans and chopped dried cranberries.
Serves 4 to 6.

Rice pudding is shown in Spiced Baked Mini Pumpkins