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. Let it simmer gently, stirring occasionally, until the grains are tender and fully cooked, about 20 to 30 minutes.
- Preheat your oven to 350 degrees Fahrenheit. Lightly butter the bottom of a ceramic baking dish.
- Remove the saucepan from the heat. Stir in the vanilla extract, cinnamon, and sugar until well combined, then fold in the pumpkin puree until the mixture is smooth and evenly colored.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Bake for about 1 hour, or until the edges are golden brown and the center is set. Let it cool slightly before serving.
Nutrition
Notes
For a dairy-free version, substitute the milk with an equal amount of oat or almond milk. This pudding thickens as it cools, so it's best served warm. Leftovers can be stored in the fridge for up to 5 days. To make ahead, prepare the mixture and refrigerate overnight before baking. Avoid overbaking, as the center should remain creamy. Serve with a dollop of yogurt or a drizzle of honey for extra richness.