Pumpkin Cardamom Rice Pudding w/ Maple Cream

Rice pudding is one of the few foods I develop insatiable cravings for – the urge hits, and I want a giant vat of it. I want to bathe it in cinnamon and eat it out of wide, warm mugs, savoring the sweet mixture of grainy and smooth textures in each spoonful. Here’s a delicious version that makes a perfect home for that random leftover cup of canned pumpkin.
Photo by Kris B.

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

6

servings

Ingredients

  • 4 1/2

    cups whole milk

  • 1

    cup Arborio rice

  • 1/2

    cup sugar

  • 1/4

    teaspoon salt

  • 1

    cup canned pumpkin

  • 1

    teaspoon ground cardamom

  • 1/4

    cup heavy cream

  • 2

    teaspoons maple syrup

Directions

Combine 4 cups of the milk, rice, sugar, and salt in a medium saucepan, and bring to a boil over high heat, stirring occasionally. Right when the mixture boils (watch that it doesn’t boil over!), reduce heat to low and cook for 30 minutes, stirring every once in a while, until almost all the liquid is absorbed. Stir in the remaining 1/2 cup milk, pumpkin, and cardamom. Bring back to a simmer, then remove from heat. Whip the cream in a cold bowl until soft peaks form. Add the maple syrup and whip until cream forms stiff peaks. Serve the pudding warm, topped with dollops of maple cream.

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