Hey October. I like you. You’re yummy. Today, I made Hokkaido Rice Pudding.
(Deutsche Version.) It’s very simple. And yummy. You may find it strange to make something sweet with pumpkin, but it’s really worth the try. Also, Hokkaido pumpkin is quite sweet anyway.
This recipe makes two servings. You need – who would have thought – a Hokkaido pumpkin. You don’t have to peel it, just wash it. Take out the inner stuff and dice about 300 grammes of it. This is the hardest part of the recipe.
Then, put about 400 ml of milk in a pot and let it boil. Also add just a little bit of salt.
When it boils, in comes about 90 grammes of round grain rice (pudding rice) and the pumpkin dices. Also, a tablespoon of brown sugar. Or more. Or less. Depends on you. Also, put some cinnamon and some ginger powder in.
Let it cook for 15-25 minutes, until the rice is soft and yummy.
Meanwhile, take 100 ml milk and dissolve about a teaspoon of cornstarch and a teaspoon of white sugar in it. When the rice is cooked, stir the cornstarch-milk in and let it rest for another 10 minutes.
Serve with cinnamon on top and enjoy!