Warm spiced rice, pumpkin purée, and candy corn unite for a creamy, festive treat everyone will love.
# Components:
→ Base
01 - 3/4 cup Arborio rice or short-grain rice
02 - 4 cups whole milk
03 - 1 cup canned pumpkin purée
04 - 1/2 cup granulated sugar
05 - 1/4 teaspoon salt
→ Spices & Flavorings
06 - 1 1/2 teaspoons pumpkin pie spice
07 - 1 teaspoon vanilla extract
→ Finish
08 - 1 tablespoon unsalted butter
09 - 1/2 cup heavy cream
→ Topping
10 - 3/4 cup candy corn
11 - 1/4 teaspoon ground cinnamon (optional, for dusting)
# Method steps:
01 - In a large saucepan, combine Arborio rice, whole milk, pumpkin purée, granulated sugar, salt, and pumpkin pie spice. Mix thoroughly until the ingredients are well distributed.
02 - Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking.
03 - Reduce heat to low and cook uncovered, stirring often, until the rice is tender and the mixture reaches a thick, creamy consistency, approximately 30 to 35 minutes.
04 - Remove the saucepan from heat. Stir in vanilla extract, unsalted butter, and heavy cream until the pudding is smooth and glossy.
05 - Divide the pudding into serving bowls and allow it to cool slightly before garnishing.
06 - Just before serving, top each portion with candy corn and a light dusting of ground cinnamon, if desired. Serve warm or chilled.
