Pumpkin-Spiced Rice Pudding

DSC08176In honor of Thanksgiving, I’m sharing one of my recent favorite pumpkin recipes. This one is from the PBS food blog Fresh Tastes. This pumpkin-spiced rice pudding is perfect for breakfast or dessert during the fall. I mostly enjoyed it for dessert. For breakfast I’d probably recommend cutting the brown sugar down to maybe a 1/4 cup—depending on how sweet you like your breakfast. Or if you’re more of an oatmeal person, try this recipe for baked pumpkin steel cut oatmeal I posted last year.

Pumpkin-Spiced Rice Pudding (slightly adapted from the the PBS food blog Fresh Tastes)

1 cup rice (per the suggestion in the recipe, I used a blend of quinoa, brown rice and barley, which gave the rice pudding really nice texture)
1/2 cup light brown sugar
1 1/2 cups whole milk
1 cup water
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
1/4 cup pumpkin seeds, roughly chopped (I used pepitas)

In a medium saucepan, combine the rice, brown sugar, milk, water, butter and salt. Bring the mixture to a simmer, cover, and cook until the water has mostly evaporated and the rice is tender, about 20 minutes. (timing will depend on the rice blend used. Add more water as needed)

Once the rice has finished cooking, stir in the pumpkin puree, cinnamon, cloves, ginger and nutmeg. Add more water or milk to reach your desired consistency. Divide the rice pudding into bowls and garnish with pumpkin seeds.

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