Pumpkin Rice Pudding

I know, I know - its much too early in the year for pumpkin related foods! But if you know anything about me, I cannot resist pumpkin goodies! So it was quite serendipitous when this past weekend I enjoyed some pumpkin ice cream and came across this recipe from AllRecipes.com!

Obviously I adapted it - I didn't want to use the oven given the weather and I only had half a can of pumpkin left in the freezer. And I also have an undying hatred for raisins, so those are replaced by dried cranberries.

Pumpkin Rice Pudding  Serves 8
about an hour and a half

Pudding:
1 qt water
1 cup Arborio rice
4 cups milk (2% in my case)
1 tsp vanilla extract
1 pinch salt
1/3 sugar (to taste. I think I added a smidge more)
1 can pumpkin puree (not filling. And I used half a can because that's all I had!)
1 tsp cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground clove

Topping:
1/2 cup minced dried cranberries
1/2 cup slivered almonds
cinnamon to dust

1. Boil the water. When its rolling, add the rice, reduce heat to medium low, and cook for 7 minutes - the rice should be cooked about 3/4th of the way through. Drain well.
2. Boil the milk on medium high heat. Add the vanilla, salt, and rice, then reduce the heat to medium low. Let the mixture simmer for about 15 minutes, stirring often. 
3. Add the pumpkin puree, cinnamon, clove, and ginger. Reduce heat to low. Continue to stir frequently. Simmer for another 30 min or until the mixture has reached the desired consistency. 
4. All pudding to cool and set before serving. Spoon into bowls and sprinkle cranberry almond mixture to top.