Pumpkin Rice Pudding

Warmth That Deepens With Patience

Rice pudding is one of those quiet kitchen acts that asks almost nothing of you — only time and a willingness to stir. When pumpkin folds into the pot, something shifts. The whole thing takes on a slow, autumnal weight: earthy and gentle, sweetened by brown sugar that caramelizes softly into the cream. A cinnamon stick drifts through it all, unhurried. This is the kind of dessert that doesn't announce itself. It simply appears on the table and settles something in you.

Ingredients

• 1 cup Alessi Arborio Rice
• 2 cups heavy cream
• 1 cup pumpkin puree
• 1 cup brown sugar
• 1 cinnamon stick
• ground cinnamon, to taste

Instructions

1. Cook Arborio rice according to package directions.
2. Stir cream, pumpkin, sugar, and cinnamon into the rice and bring to a boil.
3. Transfer to a double boiler over simmering water and cover.
4. Cook for 45 minutes, stirring occasionally.
5. Transfer to a large bowl, remove cinnamon stick and allow to cool.
6. Serve warm or at room temperature with a dash of ground cinnamon.