Halloween is just a few days away and I wanted to make a full menu for a gathering we are planning, so for dessert I was thinking of something that could be passed as Persian and healthy. A long while ago I learned about this recipe by Ellie Krieger on TV in one of those January programmes that try to get people eat better after Christmas. Then I found the actual recipe in her book “So Easy“.
I used to watch Ellie Krieger a lot on Food Network and I am a big fan. I love her ethos on healthy eating (I believe she is a nutritionist) and that she has serving size recommendations in her books. This recipe is a firm favourite in our home now but instead of the suggested whipped cream, we serve it with a scoop of vanilla or ginger ice cream on top and some pumpkin seeds; DELICIOUS! 🙂
This is a make-ahead recipe, so for a gathering you could prepare it a night or two in advance and it should serve up nicely 😉
Makes 8 servings
- 2 cups water
- 1 cup arborio rice
- 3 cups skimmed/semi-skimmed milk
- 1 cup solid-pack pumpkin puree
- 3/4 cup honey
- 1 tsp vanilla extract
- 3/4 tsp ground cinnamon plus extra for garnish
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup double/whipping cream, whipped (optional; use a small scoop of vanilla or ginger ice cream instead if you prefer)
- pumpkin seeds
- ground cinnamon
- Preheat the oven to 190°C/370°F.
- Bring the water to boil in an oven-proof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the 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 hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid is reduced by about a third and the mixture is foamy and bubbling, 40-45 minutes.
- Remove from the oven and stir well to combine all the ingredients. Transfer to a larger bowl, then cover and chill in the refrigerator for at least 8 hours or overnight.
The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream or a small scoop of vanilla or ginger ice cream, some pumpkin seeds and a sprinkling of cinnamon.