How to make
Wash the rice well and boil it until it's fully cooked. Strain it. Peel and slice the pumpkin, then steam boil it so that it does not become too watery.
Beat the eggs, add the milk and boiled pumpkin. Mash the mixture with a masher and add the rice and vanilla. Mix everything and transfer the mixture into a baking tray.
Bake the cream in a preheated oven at 360°F (180 degree) until it aquires a nice golden color.
Take it out and leave the cream caramel to cool and serve it.
The light cream caramel with rice and pumpkin is ready.
