Pumpkin Spice Rice Pudding

Nut Free Fish Free Soy Free Gluten Free 

Flavorful and sweet – a twist to an old time favorite dessert. That’s something to be thankful for!

½ cup sugar
1 teaspoon vanilla extract
1 tablespoon ground ginger
1 ½ teaspoon pumpkin pie spice
4 cups milk
1 cup Arborio rice
½ can (about 8 oz.) pure canned pumpkin

In saucepan, combine 1 cup of milk, sugar, ginger and pumpkin pie spice.  Cook over medium heat to a boil.  Reduce heat to low and simmer 5 more minutes.  Stir in rice and add remaining 3 cups milk (1 cup at a time).

While stirring often cook until rice is tender and most of milk is absorbed but creamy – about 30 minutes.  Stir in pumpkin and vanilla extract.  Cook until thick and heated through. Serve warm.

Makes 8 servings

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