Pumpkin Rice Pudding

I love fall.  The air smells crisp and clean with a hint of new beginnings in it.  The leaves change colors and the world suddenly becomes far more bright and interesting.  What I love most about fall though, is the flavors.  Hot apple cider, sweet potatos, freshly picked apples...and pumpkin.  I will put pumpkin in anything if you'll let me--breads, muffins, pies...a gravy someday perhaps?  Today though, I just have a very easy rice pudding for you.

Pumpkin Rice Pudding
Makes 4 servings

Ingredients:

• 3 cups vanilla soymilk (add 1 tbsp vanilla extract if you use non-vanilla)
• 1 cup short grain rice
• 1 1/2 tbsp Vegan Margarine (I used Earth Balance)
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 cup cooked pumpkin (you can used the canned stuff, but fresh is best)

Method:

1. Combine soymilk, margarine, brown sugar, cinnamon, nutmeg, and ginger in a pot.
2. Stir frequently, make sure brown sugar is dissolved and margarine is melted while bringing to a boil.
3. Once boiling, add rice, stir thoroughly into mixture, reduce heat to low, and cover pot.
4. Cook on low for approximately 20 minutes, stirring briefly about halfway through this time.
5. Once liquid is mostly absorbed and rice is soft, stir in pumpkin and remove from heat.
6. Let sit covered for about five minutes.
7. Serve.

I know some people like to let their rice pudding sit overnight so the flavor sets in better and reheat it the next day--that's fine.  I can't wait that long myself though, the aroma entices me to eat it ASAP.