Pumpkin Rice Pudding
From Ellie Krieger
makes a whole lot...like a casserole dish-full
2 cups water
1 cup arborio rice
3 cups milk
1 cup pumpkin
3/4 cup honey
1 tsp vanilla extract
3/4 tsp cinnamon+more for serving
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
1/3 cup heavy whipping cream, whipped, (optional)
Preheat oven to 375. Bring water to a boil. Stir in rice and cover. Reduce heat to low and simmer about 20 minutes, until rice is cooked through.
In a large bowl, whisk together the milk, honey, pumpkin, vanilla, cinnamon, nutmeg, ginger and salt.
While rice is still hot, add the pumpkin mixture to the rice and stir. Cover and transfer to the oven (here I transferred the whole mixture to a casserole dish, cause I didn't know about sticking my saucepan in the oven!) Bake until liquid has reduced by 1/3 and the mixture is bubbly, 45-50 minutes. Remove from the oven and stir well. If you haven't done it already, transfer the rice to a serving dish. Cover and refrigerate 8 hours, or overnight. Serve with cinnamon and whipped cream.