[Abewsha]

Pumpkin Rice Pudding 1/8 teaspoon salt 2 cups whole milk 1/2 cup long grain rice 1/4 cup plus 1 tablespoon light brown sugar 1/8 teaspoon cinnamon 1/4 cup Libby’s canned pure pumpkin dash of cloves dash of nutmeg Cook rice in rice cooker or according to package instructions. Once rice is cooked, set aside. Add milk, sugar and salt to a medium pot. Bring to a low boil, stirring continuously so you don’t scorch the milk. Add the cooked rice and pumpkin and keep stirring! Add cinnamon and dash of cloves nutmeg. Keep stirring until the milk cooks down and the rice plumps, about 10 minutes. Make sure the heat stays low and that you don’t stop stirring. Remove the pot from the stove and pour pudding into Corningware or medium-sized bowl. Make sure you put an oven mitt or trivet underneath the bowl and set it in the fridge. Chill in refrigerator and serve cold.