Whether or not you have been a fan of rice pudding in the past – this is a recipe you really must try. Warm, sweet, rustic, smooth and creamy – swap it out for your oatmeal this week. It’s the perfect morning treat on these (suddenly) cool and crisp Southern mornings (and tasty enough for dessert in the evenings)! This is great as a make ahead dish too, so maybe it’s the perfect addition to your Thanksgiving breakfast!
Pumpkin Rice Pudding Recipe
2 cups Arborio ice
4 cups milk
2 cups water
2/3 cup sugar
1 teaspoon vanilla
1/2 cup orange juice
1/4 teaspoon orange extract or 1 tablespoon orange zest
1/2 teaspoon salt
1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
brown sugar and cream for topping
What to do:
In a large pot bring milk, water, orange juice, orange extract/zest, vanilla, salt and rice to a boil. Reduce heat to medium/low and cook for 20-25 minutes stirring continually until most, but not all, of liquid is absorbed. Remove from heat and ladle half of rice mixture into serving dish. In a separate bowl, mix together pumpkin, cinnamon, ginger and nutmeg. Ladle remaining half of cooked rice mixture into bowl with seasoned pumpkin. Once thoroughly mixed, spoon pumpkin rice over plain rice and spread out evenly in dish. To serve, top individual bowls with brown sugar and cream.
Serves 8
post and pictures by Sunshine
