Pumpkin Rice Pudding
2 cups water
1 cup jasmine or aborrio rice
3 cups soy milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup agave
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat the oven to 375F.
Bring the water to a boil in an ovenproof saucepan (I used stainless steal, but not the top because of some non-ovensafe material). Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes. Make sure to not burn the rice.
In a large bowl, whisk together the soy milk, pumpkin, agave, vanilla, cinnamon, ginger, nutmeg, and salt.
While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced about a third and the mixture is starting to bubble a bit, 45 to 50 minutes. Remove from the oven and stir. If it doesn't seem quite thick enouygh yet, don't worry it will thicken as it cools. Transfer to a bowl, then cover and chill in the refrigerator for at least 8 hours or overnight.
The rice pudding will keep for up to 4 days in an airtight container in the refrigerator.