Oh my goodness. This is one of those desserts that's not even really indulgent (see nutrition info, below) but is still seriously tasty. It was so good, in fact, that I need to make more to get a better photograph--we gobbled it up before that could be accomplished! Good enough for dessert but nutritious enough for breakfast. Garnished above with a bit of Greek yogurt lightly sweetened with local honey.
- 1 cups Korean sweet brown rice*
- 3 cups water
- 2-3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon black pepper
- 1/8 teaspoon freshly ground nutmeg
- 1/2 cup pumpkin puree, canned
- 1/4 cup spiced rum or apple cider (optional)
- 3 tablespoons raisins (optional)
InstructionsBring water and rice to a boil, then turn heat down and simmer uncovered, stirring occasionally until water is 3/4 absorbed.
Add pumpkin and seasonings, stir occasionally until mixture has a creamy consistency and rice is soft.
Optional: While pudding is cooking, soak raisins in rum, Southern Comfort or apple cider. After rice has finished cooking, spoon in equal portions into 6 dessert dishes. Drain excess liquid off of the raisins and use them to garnish individual dishes.
This pudding is good warm or cold.
Recipe makes 6 servings. Per serving: