Kate Lawson: Simply the Best

Pumpkin Rice Pudding makes for a special weeknight treat

Of all the Thanksgiving offerings, pumpkin pie is my least favorite. I know that sounds so un-American but I can't help it. And what I don't care for in pumpkin pie, I make up for in just about any fruit pie you put in front of me.

That doesn't mean I'm not a fan of pumpkin. I love it stuffed in ravioli, rolled into gnocchi dough, swirled into pancake batter, baked into breads and cakes and even added to my morning smoothie. All of this is a good thing because canned pumpkin is high in beta carotene and packed with potassium and fiber.

Now I have another favorite way of enjoying pumpkin for dessert. This pumpkin rice pudding recipe from Food Network's Ellie Krieger, who has a new book out this week "So Easy" (John Wiley & Sons, Inc. $29.95), is a great addition not only to the Thanksgiving table but makes for a special weeknight treat.

Choose Arborio rice (used to make risotto) for this creamy pudding. It's available in most supermarkets, and while it takes a bit longer to cook to tenderness, the extra minutes are worth it.

Pumpkin Rice Pudding

Adapted from "So Easy" by Ellie Krieger. Arborio rice is an Italian grain that is shorter and fatter than other short-grain rice. Traditionally used for risotto, look for it in supermarkets.

2 cups water

1 cup Arborio rice

3 cups reduced-fat milk

1 cup solid-pack pumpkin (not pumpkin pie filling)

¾ cup honey

1 teaspoon vanilla extract

¾ teaspoon ground cinnamon plus more for garnish

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon salt

1/3 cup heavy whipping cream, whipped

Preheat oven to 375 degrees. Bring water to a boil in an oven-proof 4-quart saucepan. Stir in rice and cover. Reduce heat to low and simmer until rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg and salt. While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to oven. Bake until liquid has reduced by about a third and the mixture is foamy and bubbling, about 50 minutes. Remove from oven, stir well to combine all the ingredients. Transfer to a large bowl, cover and chill overnight or at least 8 hours. The pudding will keep for 4 days in an airtight container in fridge. Serve with a dollop of whipped cream and sprinkling of cinnamon.

Serves 8

klawson@detnews.com (313) 222-6026