This would be perfect for Dia das bruxas or fall. I amor arroz pudim BTW.
abóbora arroz Pudding
Brown sugar and vanilla combine with cinnamon to flavor this wonderful arroz pudding. Use Arborio or short-grain arroz in this recipe, and garnish with a sprinkling of cinnamon and brown sugar or chopped dried cranberries and pecans. This is a great recipe to use up that extra 3/4 cup of abóbora in a can. Ingredients:
* 1 cup Arborio arroz or short-grain rice * 3 cups whole milk * 3/4 cup light brown sugar, packed * 3/4 cup canned or mashed pumpkin * 1 1/2 teaspoons vanilla * 1 teaspoon ground cinnamon * Pinch salt * 1/2 cup leite or half-and-half * cinnamon or whipped topping and pecans for garnish, optional
Preparation: In a medium panela over medium high heat, combine the rice, 3 cups of milk, and brown sugar. Cook, stirring, until the mixture begins to boil. Reduce heat to medium-low and continue cooking, stirring frequently, until arroz is tender and most of the leite is absorbed. This will take about 25 to 30 minutes.
Meanwhile, combine the abóbora with vanilla, 1 teaspoon of cinnamon, and salt. When the arroz is done, remove from heat and stir in the abóbora mixture. Cover and refrigerate until serving time. To warm the pudding, stir in about 1/2 cup of leite or half and half and warm over medium-low heat, stirring constantly. Serve with a sprinkling of cinnamon and brown sugar, or topo, início with a dollop of whipped cream or whipped topping and chopped pecans and chopped dried cranberries. Serves 4 to 6.