Pumpkin Rice Pudding

If you love pumpkin, and love rice pudding, then I think you'll truly enjoy my Pumpkin Rice Pudding. I have had a few requests for this recipe, so here it is! Perfect for a quick and tasy breakfast, or even as a dessert! Very easy, and you'll have your house smelling like pumpkin and spice in no time!

Ingredients

2 cups hot cooked rice
3 cups whole milk
1 cup pumpkin puree
1/2 cup brown sugar
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt

* If you would like a low-fat version, try using non-fat milk instead of whole, and honey instead of brown sugar!
** I would recommend cooking the rice until it's ALMOST done. You are going to bake it in the oven for 45 minutes, which will cook the rice even more. If you cook it too long in the beginning, it could become too mushy for your liking...but that's up to you!
*** Click here to learn how to make fresh homemade pumpkin puree!

Directions

Pre-heat oven to 375 degrees F. Combine pumpkin, vanilla and spices together to dissolve the spices. Then combine all of your ingredients in a bowl and mix. Pour into a baking dish and bake in the oven for 45 minutes. It is done when most of the milk has been absorbed. Stir to mix everything again, and place in a bowl and chill over night. I like to put in small individual bowls, so I can just flip over onto a plate, sprinkle with a dash and cinnamon and serve! (like in the picture) This makes a thick rice pudding ~ if you prefer it to me a little more "pudding-like," try adding a little more milk!