Pumpkin and whole grain brown rice come together in this perfect fall dessert.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 8people
Ingredients
2cupswhole grain brown riceuncooked
3cupsmilk
1cuphalf and half
1/2cuporange juice
1/2vanilla beansplit open
1/2teaspoonkosher salt
1cupdemerara sugarplus more for topping
2tablespoonsbourbonoptional
1cuppumpkin puree
1/2teaspoonallspice
1/2cupchopped walnutsfor optional topping
Instructions
Combine rice, milk, half and half, orange juice, vanilla bean, salt, sugar, and bourbon in a 4-quart pot, and bring to a boil.
Reduce to a simmer, and cook for 20 minutes, or according to directions on rice package. Do not allow all liquid to cook completely out.
Remove from heat, stir in pumpkin and allspice.
Top with walnuts, if using, and a little extra demerara sugar, then brown under the broiler.
Notes
If not serving immediately, the pudding can be refrigerated for up to 2 days. Serve leftovers cold, or reheat with 1/4 cup milk per 2 cups of pudding and then top with demerara sugar set under broiler to brown.