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Pumpkin Spice Rice Pudding

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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 2 cups arborio rice
  • 8 cups whole milk
  • 2 cups heavy cream
  • 2 cups sugar
  • 3 capfuls of vanilla extract
  • 3 tablespoons cinnamon plus more for garnish
  • 2 teaspoons nutmeg
  • 2 teaspoons allspice
  • 2 teaspoons ground ginger
  • 1 teaspoon cloves

Method
 

  1. In a heavy bottom pot, add the sugar, the whole milk, the rice, and 2 capfuls of the vanilla, and stir. Make sure you are constantly stirring throughout so that the rice does not sink to the bottom and burn. Bring to a boil over a medium high heat, then lower the heat to simmer the mixture
  2. Let it cook, constantly stirring in 30-second to 1-minute intervals
  3. About 30 to 40 minutes of simmering, prep the spiced pumpkin
  4. In a pan, add the cinnamon, nutmeg, allspice, ginger, and cloves. Toast for 30 seconds on a high heat
  5. Then add the pumpkin puree and cook on a low heat until it is heated
  6. You will see that the rice has absorbed some of the milk. Add the warm pumpkin mixture and heavy cream into the milk mixture. Stir well until the pumpkin has been blended in with the liquids
  7. Continue simmering on a low heat until the mixture thickens, and the rice has softened. If the mixture has thickened but the rice is still a bit undercooked, slowly add a bit more milk and stir. Keep doing this as needed until the rice softens
  8. Transfer into serving bowls and sprinkle some cinnamon on top to garnish
  9. Serve hot or cold