Pumpkin Rice Pudding
Ingredients
- 4 cups (960 ml) whole milk, plus more for finishing
- 1/2 cup (120 ml) maple syrup
- 3/4 teaspoon ground cinnamon, plus more for serving
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 7 ounces cooked long-grain white rice, such as basmati or jasmine (1 1/3 cups; 200 g) (see notes)
- 1 cup canned pumpkin puree (8 1/2 ounces; 240 g) (see notes)
- 1 teaspoon vanilla extract
- Chopped candied or toasted pecans, pepitas, and/or crushed speculoos cookies, for serving
Instructions
- 1
In a 3 to 4-quart saucepan, whisk together 4 cups milk, maple syrup, cinnamon, salt, ginger, and nutmeg. Stir in rice. Bring mixture to a boil over medium-high heat, stirring occasionally, then immediately lower heat to a simmer. (Watch mixture carefully to prevent milk from boiling over.) Cook, stirring and scraping bottom and sides of pot every few minutes with a rubber spatula to prevent sticking and scorching, adjusting heat as needed to maintain gentle bubbling, until mixture is thickened and creamy, 40 to 45 minutes.
- 2
Meanwhile, in a medium saucepan, add pumpkin puree. Cook over medium heat, stirring frequently, until pumpkin puree appears drier, slightly darkens in color, and is reduced to about 2/3 cup, 10 to 15 minutes. Remove from heat and allow to cool while rice mixture finishes cooking.
- 3
Once rice is cooked, whisk pumpkin puree and vanilla into rice mixture until well combined. Adjust consistency with additional milk, if desired. Immediately divide among serving bowls and top with cinnamon, candied pecans, pepitas, and/or crushed cookies. Alternatively, allow rice pudding to cool completely before serving, adjusting consistency with additional milk as needed, then top with garnishes.
