Pumpkin Rice Pudding with Cranberries and Walnuts
In medium saucepan, bring water to a boil. Stir in brown rice and cover, reducing heat to low and simmer until rice is cooked, about 18-20 minutes.
Remove from heat.
Stir in Stonyfield Half & Half and pumpkin puree. Add light brown sugar, pumpkin pie spice and salt.
Add pure vanilla extract, cranberries, and walnuts. Stir to combine, then spoon into serving dishes. Top with dried cranberries, if desired.
If you choose to substitute leftover brown rice, be sure to heat it before adding the remaining ingredients. Leftovers will keep 3 days in the refrigerator when properly stored in a covered container.