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Pumpkin Rice Pudding Recipe

Pumpkin Rice Pudding Recipe

"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. YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Pumpkin Rice Pudding

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Reviewed Dec. 24, 2010

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

Reviewed Nov. 7, 2010

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

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."

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."

Reviewed Oct. 18, 2010

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

Reviewed Oct. 16, 2010

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

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