This insanely creamy and delish rice pudding is one of my favourite desserts. My Mum used to make it when I was a kid, and I loved eating it mixing in a huge spoon of condensed milk. Many people would eat this for dessert but I eat it for breakfast. And since Autumn is here which means: it is the season of pumpkins!! I decided to add some more flavour to the pudding by adding sweet pumpkin chunks and pumpkin spice!
You know how cinnamon always makes EVERYTHING taste 100000x times better? Well this is why I love adding cinnamon! As well as pumpkin spice (one of my favourite things about Autumn). I don’t normally buy canned pumpkin puree, instead, I buy fresh pumpkin, peel it and scoop out the seeds (Please do NOT throw the seeds away, roast them!) and cut the flesh into 2-3cm chunks, then I store in freezer plastic bags, and finally, I freeze the portions to use later. For this pumpkin rice pudding recipe, I used fresh pumpkin chunks sauteed in water and sugar (a light syrup) adding 1 tsp of pumpkin spice. Oh and by the way, if you love pumpkin as much as I do then you really need to try this Pumpkin Hummus recipe!
- 1 1/2 cups water
- 3/4 cup uncooked white rice
- 1/2 teaspoon salt
- 4 cups milk
- 1/2 cup sugar
- 1/2 teaspoon pumpkin spice
- For the pumpkin topping:
- 1/2 cup fresh pumpkin
- 1 cup water
- 2 tbsp sugar
- 1 tsp pumpkin spice
- 1 tsp ground cinnamon
- For the pumpkin topping, in a saucepan over medium heat add water, pumpkin chunks, and sugar. cover and sautee until soft. Sprinkle with pumpkin spice and cook for 1 more minute.
- In a saucepan, bring water to a boil over medium heat, stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed.
- Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from heat, pudding will thicken while it chills so do not over cook it.
- Serve warm or chilled adding the pumpkin topping with the syrup, sprinkle with ground cinnamon.