Baked Pumpkin Rice Pudding Recipe
2 cups water ( I use coconut water)
1 cup arborio rice
3 cups milk
1 cup solid packed pumpkin or freshly made mashed sweet potato
3/4 cup honey (see substitutions below)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup heavy cream whipped with a tablespoon sugar added
cinnamon sugar mixture (1 teaspoon cinnamon to 3 tablespoons sugar mixed together)
crushed graham crackers
cinnamon stick (optional)
Simmer rice and water for around 20 minutes until soft in a medium sized saucepan that is suitable for the oven as well.
In a large bowl whisk together milk, pumpkin, honey, vanilla, salt and spices. While the rice is still hot, add the pumpkin mixture, stirring until well blended.
Preheat oven to 375 degrees.
Bake until the liquid is reduced about 1/3 and is foamy looking around 40 to 50 minutes. Remove from oven and stir.
Taste this first, if you feel you would like this sweeter, add 1 tablespoon at a time of powdered sugar and stir this in. I do not prefer this overly sweet.
Transfer to a bowl and refrigerator overnight.
Serve with whipped cream, crushed cracker crumbs and sprinkle with cinnamon sugar mixture.