Ingredients
Method
- In a large saucepan over medium-high heat, bring the milk to a boil. Stir in the rice and millet, then reduce the heat to medium-low. Simmer gently, stirring occasionally, until the grains are tender and fully cooked, about 20 to 30 minutes.
- Preheat your oven to 350 degrees F. Lightly butter the bottom of a ceramic baking dish.
- Remove the cooked rice and millet mixture from the heat.
- Stir in the vanilla extract, ground cinnamon, and sugar until well combined. Fold in the pumpkin puree until the mixture is uniform.
- Spread the pudding mixture evenly into the prepared baking dish.
- Bake for about 60 minutes, until the edges are golden brown and the center is set. Let cool slightly before serving.
Nutrition
Notes
For a richer flavor, substitute half the milk with heavy cream. If you prefer a less sweet pudding, reduce sugar to 2 tablespoons. Store leftovers in the refrigerator for up to 4 days; reheat gently with a splash of milk. This pudding can be made a day ahead and baked just before serving. Avoid overbaking to keep the texture creamy. Serve warm with a dollop of yogurt or a drizzle of honey. For a vegan version, use unsweetened almond milk and maple syrup instead of sugar.