Rice & Pumpkin pudding

Ingredients
1 cup steamed rice, 3 cups of milk, 1 cup red pumpkin (peeled and chopped), ¾ cup honey, 1 tsp essence, ¾ tsp cinnamon powder, plus more for garnish, ¼ tsp dry ginger powder, ¼ tsp nutmeg powder, ¼ tsp salt, 1/3 cup whipping cream, whipped
Method
• In a large baking bowl, whisk together milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, rice and salt.
• Add the pumpkin mixture to the saucepan and stir well to combine. Then, cover and transfer to the oven.
• Bake at 1800 C for about 45 to 50 minutes, until the liquid has reduced by about a third and the mixture is foamy and bubbling.
• Remove from the oven and stir well to combine all the ingredients.Transfer to a large serving bowl.
• Then, cover and chill in the refrigerator for at least eight hours or overnight.Then, serve with a dash of whipped cream and a sprinkling of cinnamon.