But here in Los Angeles, fall snuck up on me. The palm trees didn't change color, and it's still warm enough for me to lay out by the pool. But it hit me that my favorite season had arrived when I saw canned pumpkin abounding in the grocery aisles.
I love fall, and I love the scent of fall baking. I saw this recipe on a new food blog I began perusing, and it seemed like a great way to use some of that canned pumpkin. A few adjustments, and here's what I came up with.
Ingredients
1 cup arborio rice
2 1/2 cups water
3 cups milk
1/2 tsp salt
1/4 cup brown sugar
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 cup canned pumpkin
1 tsp. vanilla extract
Directions
1. In a large pot, combine the rice and water. Bring to a boil over medium-hight heat.
2. Once boiling, reduce the heat to low and simmer covered for 20 minutes, stirring occasionally.
3. Meanwhile, combine the brown sugar, salt and spices in a small bowl.
4. After 20 minutes, add the milk and brown sugar mixture to the pot.
5. Bring the pot back to a boil.
6. Once boiling again, reduce the heat to low and simmer uncovered for another 20 minutes.
7. Add the canned pumpkin and vanilla extract, and stir to combine.
8. Cook uncovered on low heat for 10 minutes.
9. Remove from the heat and let sit for 15 minutes, covered.
10. Serve warm in deep bowls or on a shallow plate.
*Note: I did not top it with whipped cream, but I would definitely do so next time. The sweetness of the pumpkin would be in good company with some cool cream.
For whipped cream: In a medium mixing bowl, combine one pint of heavy whipping cream with 1 tsp. vanilla extract. Whip into soft peaks. Dollop it onto the rice pudding and dust with ground cinnamon. This is so fall!
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