Pumpkin Basil Rice

This is like a risotto, so you can use any rice you like-the trick is
stirring.

1/2 cup canned pumpkin, no spices
1/2 cup water
1 and 1/2 cups water, plus more for evaporation
1 cup of rice
1/4 cup of slivered basil leaves
Salt for boiling and to taste

Depending on the type of rice you use(don't use instant rice)this
will take 20-45 minutes. Stir pumpkin into half cup of water,
dissolving thoroughly. Add to other 1 and half cups of water, and
bring to a boil, add rice, stir and cover. Reduce to simmer and cook
5 minutes, stir for 30 seconds and cover, every 3-5 minutes stir for
30 seconds. Add water if the liquid starts to evaporate too quickly.
Rice will be plumped, creamy and tender when finished. Taste for
salt, stir in basil and serve.

The stirring is necessary because the sugar in the pumpkin wants to
stick to the pan(even a non-stick), and the stirring causes the
starch in both rice and pumpkin to dissolve and create that wonderful
creamy texture. A little more work but worth it!