John and I went through a Rice pudding kick about two years ago when a Miami Rice shop came to Hoboken. There were so many different flavors to choose from, so each time we would get different ones to give them a try. They were all amazing!! We knew that it was only a matter of time until this place would close since Rice Pudding isn't a big Hoboken thing. John thought if we told everyone we knew about Miami Rice it would get more business but it didn't work and within about a year the place closed and we were done with Rice Pudding. This was one of the items that has been on my 30 things to make by the time I'm 30 list. It ended up being relatively quick and easy so I don't know why I waited so long to try and make it myself. Officially I have 27 more things to make in the next 4 and a half months. Although it was an achievable goal to make back in March I don't know if I will have time to complete it as my birthday creeps closer and closer.
Recipe taken from
http://www.foodnetwork.com/ it was developed by Ellie Krieger
Ingredients:
2 Cups Water
1 Cup Arborio (Risotto) Rice
3 Cups Skim Milk
1 Cup Pure Pumpkin (Not pumpkin pie filling)
3/4 Cup Honey
1 Tsp Vanilla
3/4 Tsp Cinnamon plus More for Garnish
1/4 Tsp Ginger
1/4 Tsp Nutmeg
1/4 Tsp Salt
Whipped Cream for Topping
Begin by preheating the oven to 375F. In a large saucepan bring the water to a boil on the stove. Stir in the rice, cover and reduce the heat to low simmering until the rice is nearly cooked about 20 minutes.
In a large bowl mix together the rest of the ingredients: milk, pumpkin, honey, vanilla, cinnamon, nutmeg, ginger, and salt.
When the rice has finished cooking stir and add the pumpkin mixture to the pot while the rice is still warm. Mix well to combine, cover and transfer to the oven. Bake the pot covered until the liquid has reduced by about one third and the pudding looks bubbly and foamy this should take about 45-50minutes.
Remove the pudding from the oven and mix well to combine all the ingredients again as they will have separated a little bit but the pudding will be a lot thicker. Transfer to a large Tupperware, cover and chill in the fridge overnight. Serve with a dollop of whipped cream and a sprinkle of cinnamon.
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