Pumpkin is a fantastic vegetable, as it can be used in so many different ways. Sweet or savoury, whatever you wish for. This time I decided for a little dessert which is even vegan if you exchange the honey to sugar. And keep your eyes peeled, there is a recipe inside the recipe. Serves 8.
2 cups water
1 cup arborio rice
3 cups coconut milk (or almond/ rice milk)
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey (vegan: sugar)
1/4 tsp salt
For pumpkin pie spice:
1 tsp vanilla extract
3/4 tsp ground cinnamon (plus more for garnish)
1/4 tsp ground ginger
1/4 tsp ground nutmeg/ cardamom
1/3 cup coconut cream, whipped
Preheat the oven to 190°C.
Bring the water to a boil in an ovenproof saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
To produce the pumpkin pie spice, mix the vanilla extract, cinnamon, ginger, and nutmeg. If you want to keep more for other recipes, just double the amounts here. A great way to use it is e.g. for unused pumpkin seeds: wash and put them on a baking tin, sprinkle with the spice, salt and olive oil or pepper, honey/ maple syrup and coconut oil (or however you like), mix and put in the oven at 200°C for 20-30 minutes. Don’t forget to turn the seeds after half of the time.
In a large bowl, whisk together the coconut milk, pumpkin, honey (or sugar), salt and pumpkin pie spice.
While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, which takes about 45 to 50 minutes.
Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the fridge for at least 8 hours or overnight.
Coconut cream is the part of coconut milk that is on top in the can after you take it out of the fridge. Carefully get the cream out with a spoon, leaving any coconut water inside, as otherwise your cream will be too liquid. Whisk well for 1-2 minutes.
Serve the pumpkin rice pudding with a dollop of whipped coconut cream and a sprinkling of cinnamon and why not add a few seeds for crunch factor?
It will keep for up to 4 days in an airtight container in the fridge.