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. Simmer, stirring occasionally, until the grains are tender and fully cooked, about 20 to 30 minutes.
- Preheat your oven to 350°F. Grease a ceramic baking dish with a few thin pats of butter to coat the bottom.
- Remove the saucepan from the heat once the grains are cooked.
- 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 pumpkin-grain mixture to the prepared baking dish and spread it into an even layer.
- Bake for about 1 hour, or until the sides are golden brown and the center is set. Let cool slightly before serving.
Nutrition
Notes
For a dairy-free version, substitute the milk with unsweetened almond or oat milk. This pudding thickens as it cools, so it's best served warm or at room temperature. Store leftovers in the fridge for up to 4 days; reheat gently with a splash of milk. To make ahead, prepare the mixture up to baking, cover, and refrigerate overnight, then bake as directed. Avoid overbaking, as the edges can dry out. Serve with a dollop of whipped cream or a drizzle of honey for extra sweetness.