Pumpkin Rice Pudding!

[runfast]

I saw this recipe on culinarycompetitor.com and switched it up with soy milk for more protein and flavor. Makes a great snack in the afternoon or a healthy dessert. It's also a good way to use up leftover pumpkin after thanksgiving.

To make, you just bring all these ingredients to a boil and reduce the heat to a simmer until the rice is cooked.

½ cup short grain rice, rinsed
32 oz. soy milk
1 egg, beaten
½ can pumpkin puree
2 tsp vanilla
½ cup sugar
1 tsp pumpkin pie spice
½ tsp salt