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"This pudding is the queen of comfort foods!" relates field editor Dee Falk of Stromsburg, Nebraska. "It's creamy, spicy and smells incredible while baking. It's a great way to use up leftover rice, too."
Originally published as Pumpkin Rice Pudding in Taste of Home October/November 2004, p5
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Reviewed on Dec. 24, 2010 by CherieL
Mine has been in a half an hour and its still juicy and not done
Reviewed on Nov. 07, 2010 by adriennef
I had leftover rice and thought of trying rice pudding. It was great !! I added pecans and everyone loved it!
Reviewed on Nov. 06, 2010 by BruceNewcomer
While I enjoyed this very much, it needed more rice to taste like a true rice pudding. Next time I make this, I will increase the rice to at least 4 cups. I also added raisins, dried cranberries, and slivered almonds to the mix.
Reviewed on Nov. 05, 2010 by nd_mom
I made this and thought I followed the recipe exact. For some reason, it took over an hour to get done. The texture and flavor just were not that great.
Reviewed on Oct. 18, 2010 by Elsiesue
Delicious served with a dollop of whipped cream, or a light sprinkling of cinnamon- sugar.
Reviewed on Oct. 16, 2010 by cindymh
Delicious!! And easy to make!! Good with ice cream or just by itself!!
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