Making fresh pumpkin puree the other day yielded 9 cups of potential. Larry and I like pumpkin pie, but we also like rice pudding, so I googled around for recipes and ended up combining a few to produce this one.
I suppose I could have tried to crockpot it. But even with constant stirring, this was not difficult. Licking the spoon, I was a bit apprehensive that it was not as tasty as pumpkin pie, but the chilled version turned out lovely and pretty dense, too.
Larry gave it “paws up” – I know we aren’t the only pet owners who use that saying when something is good.
Speaking of pets, Penny the kitten is currently “paws down” as she has discovered how to throw her full body weight at the screen door, snap it wide open and fly out into the wilds of Westwood. Cars, mean cats and an occasional coyote roam out there. Oddly coincidental, this Pumpkin Pie Rice Pudding is the color of Larry’s wild kitten. Hmmmm. Good pudding. Bad puddy-tat.
Pumpkin Pie Rice Pudding
1 cup Arborio rice
4 cups whole milk, divided
3/4 cup brown sugar
3/4 cup pumpkin puree (I used fresh)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1/4 tsp. ground cinnamon
In a medium, heavy saucepan, stir together rice, 3 1/2 cups milk and brown sugar. Heat until just under boiling, lower heat, simmer and stir continuously for 25 minutes.
Meanwhile, in a medium bowl, mix together pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon and salt.
When rice is fully cooked (taste at 20 minutes for rice texture), turn off heat and stir in pumpkin mixture, blending thoroughly. Scoop into serving dishes and serve warm or refrigerate. To soften once chilled, stir in a bit more milk. Makes 6 servings.