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Pumpkin-Cardamom Rice Pudding With Maple Cream

6 servings

This rich and delicious rice pudding makes perfect use of that random leftover cup of canned pumpkin.

Read more about this recipe at hogwash.



4 1/2 cups whole milk
1 cup Arborio rice
1/2 cup sugar
1/4 teaspoon salt
1 cup canned pumpkin
1 teaspoon ground cardamom
1/4 cup heavy cream
2 teaspoons maple syrup


prep: 15 minutes
total: 45 minutes


medium saucepan
electric mixer (or whisk)


1. Combine 4 cups of the milk, rice, sugar and salt in a medium saucepan, and bring to a boil over high heat, stirring occasionally.

2. Right when the mixture boils (watch that it doesn’t boil over!), reduce heat to low and cook for 30 minutes, stirring every once in a while, until almost all the liquid is absorbed.

3, Stir in the remaining 1/2 cup milk, pumpkin and cardamom.

4. Bring back to a simmer, then remove from heat.

5. Whip the cream in a cold bowl until soft peaks form. Add the maple syrup and whip until cream forms stiff peaks.

6. Serve the pudding warm, topped with dollops of maple cream.

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