Pumpkin Seed and Maple Syrup Rice Pudding

Melt 1 tablespoon butter in a small skillet over medium heat. Add pumpkin seeds and toast 4-5 minutes, stirring often, until golden and starting to pop. Drizzle 1 tablespoon maple syrup over seeds, stir for 30 seconds until caramelized, then spread on parchment to cool and harden.

In a heavy-bottomed Dutch oven or saucepan, melt 2 tablespoons butter over medium heat. Add Arborio rice and stir to coat every grain, about 1 minute.

Pour in 3 cups whole milk, add salt, cinnamon, and nutmeg. Bring to a gentle simmer, then reduce heat to low.

Cook uncovered on low heat for 22-25 minutes, stirring every few minutes with a wooden spoon, until rice is tender and mixture has thickened to a creamy porridge consistency. Remove from heat.

In a small bowl, whisk 1 egg. Slowly ladle about 1/2 cup of the hot rice mixture into the egg while whisking constantly to warm the egg without scrambling it.

In a small bowl, whisk 1 egg. Slowly ladle about 1/2 cup of the hot rice mixture into the egg while whisking constantly to warm the egg without scrambling it. Verify rice mixture is at least 180°F (82°C) before tempering.

Pour the tempered egg mixture back into the pot, stirring vigorously. Stir in 1/4 cup maple syrup until fully combined. Bring mixture to 160°F (71°C) and hold for at least 1 minute to ensure egg safety.

Divide warm rice pudding among four bowls. Top each with a generous handful of caramelized pumpkin seeds.

Drizzle each serving with an extra tablespoon of maple syrup and finish with a bright squeeze of lime over the top.