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Description
Creamy stovetop pumpkin rice pudding flavored with pumpkin pie spice, cinnamon, and vanilla, and served with chopped pecans.
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 cinnamon sticks
- 3 cups milk
- 3/4 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 cup packed brown sugar, light or dark
- Chopped pecans, for serving
Instructions
- Combine the rice, cinnamon sticks, and water in a medium pot. Set over medium heat and bring to a boil, stirring occasionally.
- Cover, reduce the heat to low, and simmer for 10–12 minutes, until most of the water is absorbed.
- Stir in the milk, pumpkin puree, and pumpkin pie spice. Cover and cook over medium-low heat for 10 minutes.
- Remove the lid and stir in the vanilla and brown sugar. Continue cooking, raising the heat to medium if needed, for about 20 minutes or until thick, stirring occasionally to prevent sticking.
- Remove from the heat and discard the cinnamon sticks. Serve warm or cold, topped with chopped pecans.
Notes
- Use light or dark brown sugar according to your preference.
- Stir occasionally as the pudding thickens to keep it from sticking to the pot.
- Serve warm or chilled, with chopped pecans sprinkled on top.