1 cup rice, preferably brown
1½ cup of pumpkin puree
(roast pumpkin pieces first)
5 cups almond milk
1 tsp cinnamon, ground
¾ cup sugar
1 tsp vanilla essence
1 tbsp jaggery
¼ cup cashew pieces soaked in
¼ cup almond milk for 30 minutes,
then blended into a smooth cream
Few toasted almonds

Preparation:

Wash and cook the rice in a microwave for 10 minutes after covering it with water.
Let it stand in the hot water for at least 2 hours.

Remove the excess water and place rice in a large pot with the almond milk.

Heat the pot on medium flame until the almond milk starts to boil. Lower the heat and let the
mixture cook, stir in-between for 15 minutes.

Mix together the pumpkin puree, vanilla essence, jaggery and a little almond milk if needed.
Add to rice along with half sugar and mix well.

Continue to cook the pudding for 30-45 minutes, stirring frequently, until most of the almond milk has evaporated. Adjust the sweetness by adding more sugar if needed.

Remove the pudding to a bowl, cover and chill.

Garnish with toasted almonds.