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- 1 cup Arborio rice - 4 cups whole milk - 1 cup pumpkin puree - 1/2 cup sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - Pinch of salt - 1/2 cup heavy cream (optional) - Toasted pecans or walnuts for garnish - Whipped cream (optional) To make pumpkin spice cinnamon rice pudding, you'll need a few key ingredients that blend well. First, Arborio rice gives it that creamy texture. Next, whole milk adds richness. Pumpkin puree brings warmth and flavor. Sugar sweetens it just right. Vanilla extract enhances the taste. Ground cinnamon, nutmeg, and ginger add that cozy spice. A pinch of salt balances all the flavors. If you want extra creaminess, you can add heavy cream. Finally, for garnish, toasted pecans or walnuts give a nice crunch. Whipped cream is a tasty option too! Start by cooking the Arborio rice. In a medium saucepan, mix 1 cup of rice with 1 cup of whole milk. Heat it over medium heat. Stir it gently until it starts to simmer. This step is key for the rice to soak up the milk. Once it simmers, lower the heat to medium-low. Keep stirring constantly for about 15 to 20 minutes. You want the rice to be tender but not mushy. Now it's time to add the fun flavors. Add the remaining 3 cups of milk, 1 cup of pumpkin puree, and 1/2 cup of sugar. Toss in 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Don't forget a pinch of salt! Stir well to combine everything. Bring this mixture back to a gentle simmer. Let it cook for about 20 to 25 minutes. Stir often to stop it from sticking to the bottom. For a creamy finish, mix in 1/2 cup of heavy cream if you want extra richness. Cook for another 5 minutes. The pudding should thicken nicely. Once it reaches your preferred thickness, take it off the heat. Let it cool slightly before serving. You can enjoy it warm or chilled. Serve it in bowls and top with toasted pecans or walnuts. A dollop of whipped cream adds a nice touch too! To keep the rice from sticking, stir often. Use a wooden spoon for best results. When the pudding is done, it should be thick and creamy. The rice should be soft but not mushy. Taste it to check the texture. If you don’t have heavy cream, try whole milk or coconut milk. These will still give you a nice creaminess. For a vegan version, use almond milk or other plant-based milk. Replace heavy cream with coconut cream to add rich flavor. Get creative with toppings! Use toasted pecans or walnuts for crunch. A dollop of whipped cream makes it extra special. You can serve this pudding warm for a cozy treat or chill it for a refreshing dessert. Both ways taste great! {{image_2}} You can easily add fun flavors to your rice pudding. One simple way is to mix in chocolate or caramel. Just stir in chocolate chips or a swirl of caramel sauce when you serve. This adds a sweet twist that kids love. You can also try different spices. Besides cinnamon, consider adding cardamom or allspice for a unique taste. These spices can make your pudding even more special! If you need gluten-free options, you're in luck! Arborio rice is naturally gluten-free, so you can enjoy this treat without worry. For those who want a dairy-free version, swap whole milk with almond or coconut milk. Using a dairy-free cream can also keep it rich. Just be sure to check the labels to ensure they are safe for your diet. This pudding shines in every season. In fall, you can play with different pumpkin spices to enhance the flavor. Try adding a bit more nutmeg or using pumpkin pie spice mix. In winter, think about adding warm flavors like maple syrup or even a splash of bourbon for adults. Each season brings a new twist, keeping the dish exciting and fresh! Store leftover pumpkin spice cinnamon rice pudding in an airtight container. This keeps it fresh. It will last in the fridge for about 3-5 days. Before you eat it, check for any off smells. If it smells fine, you’re good to go! To reheat, use the microwave or stovetop. If using the microwave, heat it on low power. Stir it every minute to keep it from clumping. On the stovetop, add a splash of milk to the pudding and warm it over low heat. Stir often to keep it creamy. Yes, you can freeze rice pudding! Place it in a freezer-safe container. Leave some space at the top for expansion. It can last in the freezer for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. For a quick thaw, use the microwave on low. Stir well before serving. Pumpkin spice is a blend of warm spices. It often includes cinnamon, nutmeg, and ginger. Some recipes add cloves and allspice too. This mix gives a cozy flavor, perfect for fall treats. Yes, you can easily make a dairy-free version. Use almond milk or coconut milk instead of whole milk. You can also swap heavy cream for coconut cream. This keeps the pudding creamy without dairy. To thicken rice pudding, cook it longer. Stir it often to prevent sticking. You can also add a bit more rice or reduce the liquid. If you want extra creaminess, mix in more pumpkin puree or a touch of cornstarch. This blog post dove into a tasty pumpkin rice pudding recipe. We discussed key ingredients like Arborio rice, pumpkin puree, and spices. You learned how to prepare the rice and combine flavors for the best taste. I shared tips for cooking and serving, including fun variations and dietary swaps. Remember, you can customize this recipe to fit your needs. So, grab your ingredients and enjoy a warm bowl of comfort. Happy cooking!

Pumpkin Spice Cinnamon Rice Pudding

Indulge in the cozy flavors of fall with this Pumpkin Spice Cinnamon Rice Pudding recipe! Made with Arborio rice, creamy milk, pumpkin puree, and warm spices, this delightful dessert is perfect for chilly evenings. Ready in just under an hour, it’s a comforting treat you can enjoy warm or chilled. Don’t miss out on the added richness of heavy cream and toasted nuts for the perfect finishing touch. Click to explore this creamy, dreamy recipe!
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Ingredients
  

1 cup Arborio rice

4 cups whole milk

1 cup pumpkin puree

1/2 cup sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Pinch of salt

1/2 cup heavy cream (optional for richness)

Toasted pecans or walnuts for garnish

Whipped cream (optional)

Instructions
 

In a medium saucepan, combine the Arborio rice and 1 cup of milk. Cook over medium heat, stirring occasionally, until it begins to simmer.

    Lower the heat to medium-low and continue to cook, stirring constantly, for about 15-20 minutes or until the rice becomes tender.

      Add the remaining 3 cups of milk, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt to the rice mixture.

        Stir well, and bring the mixture back to a gentle simmer. Let it cook for about 20-25 minutes, stirring frequently to prevent sticking.

          If using, stir in the heavy cream for added richness, and cook for an additional 5 minutes.

            Once the pudding has thickened to your liking, remove it from the heat and let it cool slightly.

              Serve warm or chilled in individual bowls, garnished with toasted pecans or walnuts and a dollop of whipped cream if desired.

                Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4-6