Pumpkin Rice Pudding. It was one of those meals.

Stuart and I had one of those meals last night.

It was one of those meals where we sat around, swirling our red wine around it the glass, taking one slow sip after another - one of those meals where we casually and calmly talked about the hurdles up ahead, encouraging one another that we believe in a sovereign God - one of those delicious meals where we spent a few moments in happy silence, just slowly savoring the delicious flavors decorating our plates...

Yes, it was one of those meals where we stopped multiple times, just to give thanks for the beauty of the moment. 

It was wonderful.

So wonderful, in fact, that I barely remembered to snap a quick picture of our tasty meal before we ate it.  Blogger whoops.

After an afternoon of lounging and apple picking...and after some encouragement in the form of french pressed coffee and a handful of dark chocolate, I eventually got around to cooking Sunday supper.  Roasted turkey, pumpkin rice pudding, homegrown roasted beets & parsnips with olive oil, and a small glass of red wine.  Wonderful indeed.

Even though this post wasn't originally on the books for today, I just had to share this delicious recipe with you.  It's comforting & cozy.  Truly, it warmed the very cockles of my little heart and perfectly complimented the wonderful moments of dinner.

I want to take a bath it a tub full of it.  That's how much I love it.  Sweet.  Savory.  Delicious.

Forgive the last-minute photos.  Sometimes, that's just the way she rolls.

Pumpkin Rice Pudding
You will need:
 - 1 cup of organic brown rice
 - 2 1/4 cup of water
 - 3 cups of organic, whole milk
 - 1/2 teaspoon sea salt 
 - 1/4 cup rapadura (or natural sweetener of your choice)
 - 1 teaspoon cinnamon
 - 1/4 teaspoon nutmeg
 - 1/2 teaspoon ground ginger
 - 1/2 cup pureed organic pumpkin
 - 1 teaspoon vanilla

Step One:  In a saucepan, combine the water and rice.  Bring to a boil, reduce heat, and simmer the rice for about 20 minutes.

Step Two:  After 20 minutes, mix in the milk, salt, rapadura, and spices.  Leave uncovered, bring to a boil, and then reduce the heat to simmer the mixture again for another 20 minutes.

Step Three:  Add the vanilla and the pumpkin.  Allow the mixture to sit on low for about 10 minutes before serving.

How easy is that.  

This dish is a wonderful accompanying side dish- though I must admit, I think it steals the show.  It's just simple and good in all the right ways.

After a weekend of moving garden beds, transplanting strawberries, preparing beds for the winter, covering the lettuce patch, tilling the soil, turning the compost pile, adding mulch, and putting away gardening supplies - this warm, hearty, rich meal was just the caloric-replenishment I needed.

Because, you see, I still have much more to do!

There is still straw and leaves to be tilled in.  Chicken manure to spread.  Tarps to lay down.  Garlic, shallots, and bunching onions to plant.  And quite possibly, one more raised bed to move!

And even though the work load never ends, I rest assured that as long as I keep Pumpkin Rice Pudding flowing through my veins, I shall survive.  It's that wonderful.

Enjoy.

This post part of Real Food Wednesdays!

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Pumpkin Rice Pudding

• 1 cup organic brown rice
• 2 ¼ cups water
• 3 cups organic, whole milk
• ½ tsp sea salt 
• ¼ cup rapadura  ((or natural sweetener of your choice))
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp ground ginger
• ½ cup pureed organic pumpkin
• 1 tsp vanilla

1. In a saucepan, combine the water and rice.  Bring to a boil, reduce heat, and simmer the rice for about 20 minutes.

2. After 20 minutes, mix in the milk, salt, rapadura, and spices.  Leave uncovered, bring to a boil, and then reduce the heat to simmer the mixture again for another 20 minutes.

3. Add the vanilla and the pumpkin.  Allow the mixture to sit on low for about 10 minutes before serving.