I love rice pudding. It is hearty, rich, sweet and satisfying, but also great for any meal of the day. I think I have only tried two recipes for my rice pudding base (check out this post for the deets), and I totally believe that there is no plausible reason to change this (even though now I am erring toward the second recipe; sweetened condensed milk, butter, evaporated milk...no eggs).
But some times you want to add another layer of flavor and those seasonal ingredients are calling your name. Just like I took a leap last time with adding in the festive favorite of eggnog, this time, I whipped out the good ol’ can of pumpkin. I thought adding some pumpkin puree would make for a lovely take on this classic dessert. Along with the pumpkin, in my creative blur, I added fall spices like a little bit of nutmeg and all spice, a random little bit of brown sugar, and an even more random amount of coconut. Even with all that adding I did do a little cutting in the butter department.
In the end it turned out pretty delicious, sweet and luxurious, and amazing with ice cream. I might add, it was a little rich this time around, and I can not put my finger on what made it so much more decadent. I might have to just make it again and see.
What is your favorite rice pudding recipe? Is it a dessert that sneaks into your holiday meals or just comes around when there is leftover Chinese take-out rice?