For 2 servings, you need:
300 g Hokkaido pumpkin
500 ml milk
90 g round grain rice (pudding rice)
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon white sugar
Wash the pumpkin. Take out the inner stuff and dice it.
Put about 400 ml of milk in a pot and let it boil. Also add just a little bit of salt.
When it boils, in comes the round grain rice and the pumpkin dices. Also, a tablespoon of brown sugar. (Or more. Or less. Depends on you.) Also, put some cinnamon and some ginger powder in.
Let it cook for 15-25 minutes, until the rice is soft and yummy.
Meanwhile, take 100 ml milk and dissolve about a teaspoon of cornstarch and a teaspoon of white sugar in it. When the rice is cooked, stir the cornstarch-milk in and let it rest for another 10 minutes.
Serve with cinnamon on top and enjoy!