Pumpkin Rice Pudding

"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."

SERVINGS

8

CATEGORY

Dessert

METHOD

Baked

PREP

15 min.

COOK

25 min.

TOTAL

40 min.

INGREDIENTS

  • 4 cups milk
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs, beaten
  • 3 cups cooked rice
  • 1/2 teaspoon vanilla extract
  • Vanilla ice cream, optional

DIRECTIONS

In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly. Gradually stir a small amount of eggs; return all to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat. Stir in rice and vanilla.
    Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Serve warm with ice cream if desired. Refrigerate leftovers. Yield: 8 servings.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008