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Pumpkin Rice Pudding Recipe
Pumpkin Rice Pudding Recipe photo by Taste of Home
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Pumpkin Rice Pudding Recipe

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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."
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings

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

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Directions

  1. 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.
  2. 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.
Originally published as Pumpkin Rice Pudding in Taste of Home October/November 2004, p5


Reviews for Pumpkin Rice Pudding

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
CherieL
Reviewed Dec. 24, 2010

"Mine has been in a half an hour and its still juicy and not done"

MY REVIEW
adriennef
Reviewed Nov. 7, 2010

"I had leftover rice and thought of trying rice pudding. It was great !! I added pecans and everyone loved it!"

MY REVIEW
BruceNewcomer
Reviewed Nov. 6, 2010

"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."

MY REVIEW
nd_mom
Reviewed Nov. 5, 2010

"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."

MY REVIEW
Elsiesue
Reviewed Oct. 18, 2010

"Delicious served with a dollop of whipped cream, or a light sprinkling of cinnamon- sugar."

MY REVIEW
cindymh
Reviewed Oct. 16, 2010

"Delicious!! And easy to make!! Good with ice cream or just by itself!!"

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