Pumpkin Rice Pudding

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.

Ingredients

• 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)

*It is important that you use this rice variety to get the same gooey, sticky, pumpkiny results.  You can find it at Asian groceries and I've even seen it in the bulk section at Whole Foods.  It is a short grain, pearl rice that cooks up into a sticky mass--sometimes called mochi.

Instructions

Bring 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: