This dessert is the magic that happens when creamy rice pudding meets aromatic, deeply flavorful pumpkin pie. It is the best of both familiar favorites, and it practically makes itself in the oven.
|1||cup arborio rice|
|3||cups reduced-fat (2 percent) milk|
|1||cup solid-pack pure pumpkin (not pumpkin-pie filling)|
|1||tsp. vanilla extract|
|¾||tsp. ground cinnamon, plus more for garnish|
|¼||tsp. ground ginger|
|¼||tsp. ground nutmeg|
|⅓||cup heavy whipping cream, whipped|
This content is from the book So Easy by Ellie Krieger.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role