Recipe Hunting 101 - Pumpkin Rice Pudding

A few months ago, I saw this preview for a show on TLC called Freaky Eaters.  In this particular episode, they were going to follow a woman who would only eat candy.  She ate candy for breakfast, lunch, dinner, snacks and nothing else.  Lately, I feel like I can totally relate to this Freaky Candy Eater. I have always loved an occasional treat but these past few months it has just been insane!!!   I've been craving sweets like an absolute madman.

Since it is October, my sweet cravings seem to be reflecting the season.  I am craving things like candy corn, hence my previous post where I made candy corn ice cream, and pumpkin.  When this recipe for Pumpkin Rice Pudding popped up on my Facebook news feed, I just knew I had to try it out and further indulge in my massive sweet tooth.  I obviously have not one ounce of will power!

This pudding was good, only to my disappointment, it wasn't quite sweet enough.  I might try adding a full cup of honey next time to sweeten it up just a bit more.  I also decided to sprinkle on some additional cinnamon on top which was delightful. 

Pumpkin Rice Pudding - recipe from Ellie Krieger on the Food Network

Ingredients:
2 cups water
1 cup risotto (arborio) rice
1 cup canned pure pumpkin
3 cups whole milk (Ellie used 2% milk in her recipe)
3/4 cup honey
1 tsp vanilla
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt

Directions:
1. Bring 2 cups water to a boil in a large oven safe saucepan.  Add rice and heat, covered, on low for 20 minutes. 
2.  In a large bowl, mix remaining ingredients.
3.  Add mixture to saucepan, cover and transfer to a 375F oven for 45-50 minutes, until 1/3 of the liquid has evaporated and the mixture is bubbling and foamy.
4.  Stir the rice mixture well, then transfer to a large bowl.  Cover and refrigerate for at least 8 hours. 
5.  Store in an airtight container for up to 4 days.

"What are you looking at?" :^)