Pumpkin Rice Pudding

Ingredients:

• 2 tbsp of water
• 1 tbsp. arborio rice
• 3 cups skim milk (2%)
• 1 tbsp. pumpkin puree
• 3/4 cup honey
• 1 teaspoon vanilla extract
• 3/4 tsp ground cinnamon, plus more for sprinkling
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 teaspoon salt
• 1/3 cup heavy cream, whipped

Preparation:

1. Preheat oven to 180°C.
2. Bring water to a boil in a 4-quart ovenproof saucepan. Add the rice and cover. Reduce heat to low and simmer until the rice is almost cooked through, about 20 minutes.
3. In a large bowl, combine milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg and salt.
4. Add the pumpkin mixture to the hot rice and stir thoroughly. Cover and place in the oven. Cook until the liquid has reduced by about a third, 45 to 50 minutes. Remove from the oven and stir well to combine all ingredients. Transfer to a large bowl, cover, and refrigerate for at least 8 hours or overnight. The pudding can be stored in an airtight container in the refrigerator for up to 4 days. Serve the pumpkin pudding with whipped cream and cinnamon.