Pumpkin – cinnamon – rice pudding

Ingredients for 4 servings:

• 400 g pumpkin(s) (e.g. nutmeg, butternut, orange tot, Hokkaido)
• 250 g rice (rice pudding, short grain)
• 1,500 ml milk (alternatively: soy milk)
• 50 g sugar
• 30 g butter or margarine
• 2 tbsp lemon juice
• 1 tsp lemon peel, grated
• 1 pinch of salt
• 1 tsp ginger, freshly grated
• lots of cinnamon, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious sweet dessert

Peel the pumpkin and cut into small cubes. Cover and cook with a little water over medium heat for about 20 minutes until soft. Meanwhile, fill a second pot with cold water. Add the rice, milk, sugar, butter, lemon juice, lemon zest, and salt to the pot and bring to a boil, stirring occasionally. Immediately reduce the heat to low, cover, and simmer for about 25-30 minutes, stirring occasionally to prevent burning. Drain the cooked pumpkin well in a sieve. Mix the hot rice pudding with the pumpkin and freshly grated ginger. Sprinkle with plenty of cinnamon and serve.