Pumpkin Rice Pudding

Ok, I know what you are thinking...."what on earth is this girl doing having pumpkin in July"? I enjoy pumpkin year round, but esp since we have had some chilly rainy July weather up north. So that leads me to this yumminess. Remember, pumpkin can be enjoyed year round...go ahead live on the edge.


Recipe adapted from About.com


For the Rice
* 2 cup water
* 1 cup arborio rice
* 3 cups milk
* 1 cup canned pumpkin
* 1/2 cup honey
* 1/4 real maple syrup
* 1 teaspoon vanilla
* 3/4 teaspoon cinnamon plus more to garnish
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1/4 teaspoon salt


Whipped topping
* 1/2 heavy whipping cream
* 1 Tablespoon powdered sugar
* Splash of Vanilla


Preheat oven 375*


Bring the water to a boil in an oven safe 4qt. or larger pot. Stir in the rice and cover. Reduce the heat to simmer and cook for about 15 mins. 
In a large bowl whisk together milk, pumpkin,honey, syrup,
vanilla, cinnamon, ginger, nutmeg and salt. While the rice is still hot add the pumpkin mixture to the rice and mix to combine. Cover and transfer to the oven. Bake for 50 mins, then remove from the oven and stir.
Transfer to a large bowl and chill in the fridge for at least 6-8 hours or overnight. The pudding with stay fresh in the fridge for 4 days if covered in an airtight container. 


To make whipped topping
Beat cream, sugar, vanilla on high with a hand mixer, until desired consistency.