How to make
Place the rice pudding on the stove over moderate heat and boil with the lid on for 10 minutes first, then reduce the heat to low and continue boiling for another 30 minutes.
You may still want to check the instructions on the rice package because depending on the variety, it may need to be boiled for less time. In any case, the goal is to release more starch to make the dessert creamy, that's why we boil over low heat for longer.
Stir occasionally, by removing the lid.
When the rice becomes tender but not cooked, add the butter and sugar and stir for another 7-8 minutes over low heat.
Remove the citrus peels and cinnamon stick and pour into three small jars. It looks runny but will thicken later.
While the rice pudding is cooling, prepare your pumpkin.
Peel only the thin, darker skin with a special peeler and leave the harder and lighter skin underneath. It will help us to keep the pieces from falling apart and even with more caramelization, it becomes very pleasantly crunchy.
Cut it into small pieces and put in a baking pan covered with baking paper, lightly greased and sprinkled with two spoons of sugar. Sprinkle more sugar on top and seal the paper.
Place it in an oven preheated to 390°F (200°C) and roast for about 15 minutes or until it slightly softens. The sugar will have melted and turned into a sauce around the pieces, mixed with the sauce separated from the pumpkin.
Open up the paper by exposing it and let it caramelize. For this purpose, you can increase the heat to 440°F (225°C).
While the pieces are still warm, separate them from the paper so they don't stick.
When the rice pudding is almost cool, add the caramelized pumpkin on top.
Enjoy!
