Mexican Pumpkin Rice PuddingSHARE THIS:
Try this take on a traditional Mexican rice pudding that incorporates the flavors of the fall harvest. Mix pumpkin puree with honey and milk, infusing cloves, nutmeg and cinnamon for a hearty dessert the whole family will love.
- 3 1⁄2 cups – water
- 2 – cinnamon sticks
- 3 – 5 – whole cloves
- 1⁄4 teaspoon – table salt
- 1 cup – long-grain white rice, uncooked
- 3/4 cup – pumpkin purée, divided
- 3 ounces – honey
- 1 1/4 cup – Oakhurst fat free milk, plus more for thinning if needed
- 1/4 teaspoon – ground cloves
- 1/4 teaspoon – ground nutmeg
- Optional – Oakhurst whipped cream or Oakhurst sweetened whipped light cream
- Optional – ground cinnamon, for sprinkling when serving
Over high heat, bring water to a boil with the cinnamon sticks, cloves and salt. Remove from heat and cover. Steep for about 45 minutes to 1 hour.
Remove cinnamon sticks and cloves and discard. Place rice, 1/2 cup pumpkin puree, honey, 1 1/4 cup milk, ground cloves, ground nutmeg, and turn to high heat. Bring to a boil.
Once boiling, turn to low and cover. Let simmer for 30 to 35 minutes. Add additional 1/4 pumpkin puree and combine.
Ladle into bowls and add more milk for a thinner consistency, if desired. Serve with a dollop of whipped cream and a sprinkling of cinnamon, if desired.
Recipe and photo by Yvette Marquez-Sharpnack of Muy Bueno from the Milklife.com site.