Enjoy the delicious tastes of fall with this Pumpkin Rice Pudding Parfait. Pumpkin rice pudding that is creamy and spiced is topped with graham crackers, whipped cream, and a rich caramel drizzle.
Ingredients: 1 cup arborio rice. 2 cups whole milk. 1 cup canned pumpkin puree. 1/2 cup brown sugar. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Pinch of salt. 1 cup whipped cream. 1/2 cup crushed graham crackers. Caramel sauce for drizzling.
Instructions: In a medium saucepan, combine arborio rice and whole milk. Bring to a simmer over medium heat, then reduce heat to low and cover. Cook for 20-25 minutes, stirring occasionally, until rice is tender and mixture thickens. Stir in pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Continue cooking for an additional 5-7 minutes until well combined and heated through. Remove from heat and let it cool to room temperature. In serving glasses, layer the pumpkin rice pudding with whipped cream and crushed graham crackers. Repeat the layers until the glasses are filled. Drizzle caramel sauce on top. Chill in the refrigerator for at least 1 hour before serving. Serve chilled and enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
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