Pumpkin Rice Pudding - A Special Autumn Treat!

Two of my favorite desserts, rice pudding and pumpkin pie! Never thought about the two being combined but recently found this recipe that does just that! Not only is this recipe easy to make and very delicious, it's also a healthy alternative to traditional rice pudding or pumpkin pie as it uses no eggs and is sweetened with honey instead of sugar! It's also made with Arborio rice which is an Italian grain that is shorter and fatter then other short-grain rice. Traditionally used for risotto, look for it in your supermarket. This recipe is adapted from the cookbook "So Easy" by Ellie Krieger.

The ingredients used are low-fat milk, fresh pumpkin puree or solid-pack canned pumpkin (NOT pie filling), Arborio rice, honey, vanilla, cinnamon, ginger, nutmeg and a pinch of salt.

In a heavy oven proof pot, bring some water to a boil, stir in the rice, cover and simmer for about 20 minutes.

In a large bowl, combine the rest of the ingredients and whisk together.

While the rice is still hot, add the pumpkin mixture and stir well to combine. Cover and transfer to a pre-heated 375 degree oven.

Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, about 50 minutes.

Remove from the oven, stir well to combine. Transfer to a large bowl, cover and chill overnight ot at least 8 hours.

Serve with a dollop of whipped cream (if you choose) and a sprinkling of cinnamon.