Pumpkin Rice Pudding

Preheat oven to 375F.

Bring water to a boil. Stir in rice and cover. Reduce heat to low and simmer for 20 minutes, until rice is cooked through.

In a large bowl, mix together the milk, honey, pumpkin, vanilla, cinnamon, nutmeg, ginger and salt.

While rice is still hot, add the pumpkin mixture to the rice and stir. If you have a pot that can go in the oven, then just transfer the mixture to the oven. If not, then put the rice mixture into a casserole serving dish and then put it in the oven. Bake until the liquid has reduced about a 1/3 and the mixture is bubbly, about 45-50 minutes.

Remove from the oven and stir well. Cover and refrigerate for 8 hours or overnight. Serve with cinnamon and whipped cream.