Pumpkin Rice Pudding

1. 1

   Preheat the oven to 375F.

2. 2

   Bring the water to a boil in an ovenproof 4-quart saucepan.

3. 3

   Stir in the rice and cover.

4. 4

   Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

5. 5

   In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

6. 6

   While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine.

7. 7

   Cover and transfer to the oven.

8. 8

   Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes.

9. 9

   Remove from the oven and stir well to combine all the ingredients.

10. 10

    Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight.

11. 11

    The pudding will keep for up to 4 days in an airtight container in the refrigerator.

12. 12

    Serve with a dollop of whipped cream and a sprinkling of cinnamon.

13. 13

    Serving size: 1/2 cup rice pudding and 1 1/2 tablespoons whipped cream

14. 14

    Per Serving:

15. 15

    Calories 240; Total Fat 6 g (Sat Fat 3.5 g, Mono Fat 1.5 g, Poly Fat 0 g); Protein 4 g; Carb 42 g; Fiber 1 g; Cholesterol 20 mg; Sodium 120 mg

* Per serving · 4 servings · Values may vary.