Pumpkin Rice Pudding

Ingredients:

1 ½ cups uncooked white rice

3 cups water

4 cups milk, divided

2/3 cup granulated sugar

½ teaspoon salt

1 cup pumpkin puree

1 teaspoon pumpkin pie spice

¼ teaspoon nutmeg

¼ teaspoon cinnamon

2 eggs, beaten

2 tablespoons butter

2 teaspoons vanilla

¼ cup brown sugar

Crushed gingersnap cookies (optional)

Method:

In a large pot bring the rice and water to a boil. Cover reduce heat and cook for 25-30 minutes, or until all the water is absorbed and the rice is tender. Turn the heat to medium high. Add 3 cups milk, granulated sugar and salt, cook for 15-20 minutes or until it thickens, stirring constantly so it doesn’t burn. Add in the pumpkin, pumpkin pie spice, nutmeg, and cinnamon, stir to combine. Add the remaining 1 cup milk and beaten eggs, continue to cook for 2 minutes. Remove from heat and add butter, vanilla and brown sugar, stir until well combined. Cool slightly. Serve with crushed gingersnaps on top. Enjoy!