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Easy & Creamy Saucepan Pumpkin Rice Pudding

I've never met a rice pudding I didn't like, but this one, is by far one of my favorite. The basic mixture of cooked rice, milk and pumpkin pie mix is a perfect thanksgiving treat and a great alternative to pumpkin pie (gluten free as well)! I have tried folding whipped cream sweetened with maple syrup, into the rice pudding for a more decadent treat, but I like putting a dollop of the whipped cream (again sweetened with maple syrup) on top of the pudding and sprinkling ground cinnamon on top of that!
  • 2 cups uncooked Kalijira Rice
  • 12 cups water
  • 2 teaspoons kosher salt
  • 5 1/2 cups milk
  • 2 15 oz. canned pumpkin pie mix (this has the spices and sweetener already mixed in)
  • For the Topping:
  • 1 pint heavy whipping cream
  • 1/2 cup maple syrup
  • ground cinnamon

Combine the rice, water and salt in a large broad saucepan; heat to boiling, stirring frequently so the rice doesn't stick. Simmer the rice, uncovered, until grains are split and very soft, about 15 -20 minutes; Use colander to drain off the water. Rinse out pan so you can use it again.

Combine the cooked rice, milk, and pumpkin pie mix in the same pan. Cook, stirring frequently, over medium low heat until the mixture is creamy, about 25-30 minutes. Cool to room temperature, about 30 minutes, stirring occasionally.

Whip the heavy cream together with the maple syrup until lightly stiff. Spoon into sample cups, place a dollop of cream on the top and sprinkle lightly with ground cinnamon.