PUMPKIN, RICE PUDDING

Pumpkin-Spiced Brown Rice Pudding

Use real pumpkin in this Pumpkin-Spiced Rice Pudding recipe. Add in a handful of nut meats, raisins to left-over rice or, as she has here. I freeze any left-over rice in one cup portions in zip-lock bags. Ready for a  handy quick dessert.
(Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)

Ingredients for the uncooked rice

• 1 cup rice (I used a rice-blend of quinoa, brown rice and barley, feel free to use short-grain rice or long-grain) 
• 1/2 cup light brown sugar  
• 1 1/2 cups whole milk (2% can be used, too!)  (soy organic milk or cream)
• 1 cup water, plus more at the end of the recipe for consistency purposes  
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt 
• 1 cup pure pumpkin puree
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg  (or, sub for the pumpkin pie spices + cloves)
• 1/4 cup pumpkin seeds, roughly chopped (or, handful of chopped pecan)

Directions

1. In a medium saucepan, combine the rice, brown sugar, milk, water, butter and salt. Bring the mixture to a gentle simmer, cover, and allow to cook until water has mostly evaporated and rice is tender, about 20 minutes. (This will vary depending on the rice or rice blend you use so I say check on it periodically and add water as needed.)  (or, I use my frozen. I  have a special way of cooking perfect rice.)
2. Uncover the pot. If the water has completely evaporated, add about 1/2 cup to 3/4 cup of water. Pour in the pumpkin puree, cinnamon, cloves, ginger and nutmeg. Stir and give it a taste; adjust the spices and sugar to your liking. I found it perfectly spiced and sweet. Divide amongst bowls and garnish with pumpkin seeds. If you’re reheating this, you may need to add a splash or two or water or milk to get your desired consistency.

Yield: 6-8 servings

My version: The rice is already cooked. We put the pudding in a pan over water under a bigger pan, 350 until the knife comes out clean.