Ingredients
Method
- In a medium heavy-bottomed saucepan, combine the rice, water, and salt. Bring to a boil, stir once, then reduce to a simmer on the lowest heat and cover for 8 minutes.
- Stir in 4 cups of half-and-half along with the sugar. Simmer uncovered for 20-25 minutes, until the rice is very soft, stirring often.
- Once the rice is totally soft, slowly stir in the beaten egg followed by the pumpkin, maple syrup, and spices. Cook for another 1 minute then remove from the heat.
- Add the remaining cup of half-and-half and vanilla. Stir well. Pour into a bowl, and cover with plastic wrap. Serve warm or chilled.
Notes
- For an even richer flavor, I sometimes toast the dry basmati rice lightly in a dry pan for a few minutes before adding water; it deepens the nutty undertones.
- Ensure the rice is truly soft before adding the egg and pumpkin to prevent a grainy texture. If it's still a bit firm, simmer for a few extra minutes.
- If you prefer a thinner pudding, add a little extra half-and-half (or milk) at the end until it reaches your desired consistency. You can also adjust the maple syrup to your sweetness preference. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure the rice is truly soft before adding the egg and pumpkin to prevent a grainy texture. If it's still a bit firm, simmer for a few extra minutes.
- If you prefer a thinner pudding, add a little extra half-and-half (or milk) at the end until it reaches your desired consistency. You can also adjust the maple syrup to your sweetness preference. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.