After eating my pumpkin rice pudding last night hubby leans over and says "you just can't make rice pudding." I would classify myself as a pretty good home cook but there are some dishes I can never get right and rice pudding is one of those dishes. As always, the flavor was good but the texture was WRONG. And we all know rice pudding is about texture. Please help me, this is what I did. I used 1/2 cup carolina long grain rice. A little more than a quart of milk. 3 tbsp vanilla sugar 1 small can pumpkin puree cinammon, nutmeg, allspice, clove, ginger In a pot I mixed the pumpkin with the sugar and spices and warmed gently on the stove. Then I added the rice. Then I added the milk. I let that cook slowly for about 45 minutes. I added milk as needed so not quite sure what the final amount of milk was. After so much cooking I still found the rice to be a bit crunchy! I can leave out the pumpkin step if someone is willing to help me tackle this. In the past I've added an egg too but still the rice is not right. I'm looking for a luscious creamy rice pudding. Flavor is not a problem, texture is. Should I cook the rice in water before introducing the milk?