Ingredients
23 cup milk
1 each pumpkin puree (canned) 1 can
1/2 each cinnamon sticks
3 tablespoons sugar
1/2 cup rice cooked
Method
Sources
📖
Recipe1M+
dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Professional-grade blender — silky purees, hot soups, nut butters
Food processor for chopping, pureeing, dough, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Professional-grade blender — silky purees, hot soups, nut butters
Food processor for chopping, pureeing, dough, forcemeat
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place a 2 qt. pot over low heat on the stove. add 23 cups of milk. add 2 tbsps. of pumpkin. add 1/2 a cinnamon stick. add 3 tbsps. of sugar. stir the ingredients. when the milk starts to simmer add cooked rice. while everything is cooking stir. increase the heat to medium and stir. keep stirring until it becomes thick and it starts bubbling. cook for another 3 minutes and remove from heat. remove the cinnamon stick and let it cool. to make this dessert extra creamy add 3 tbsps. of milk and mix. put it in your favorite bowl, sprinkle some cinnamon on the top and serve. enjoy!