- 1 cup rice
- 1/2 cup light brown sugar
- 1 1/2 cups whole milk
- 1 cup water, plus more
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 cup pure pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup pumpkin seeds, roughly chopped
- In a medium saucepan, combine the rice, brown sugar, milk, water, butter and salt. Bring the mixture to a gentle simmer, cover, and allow to cook until water has mostly evaporated and rice is tender, about 20 minutes. (This will vary depending on the rice or rice blend you use so I say check on it periodically and add water as needed.)
- Uncover the pot. If the water has completely evaporated, add about 1/2 cup to 3/4 cup of water. Pour in the pumpkin puree, cinnamon, cloves, ginger and nutmeg. Stir and give it a taste; adjust the spices and sugar to your liking. I found it perfectly spiced and sweet.
- Divide amongst bowls and garnish with pumpkin seeds. If you’re reheating this, you may need to add a splash or two or water or milk to get your desired consistency.