Pumpkin Rice Pudding Recipe

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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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Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 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 form 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.
Originally published as Pumpkin Rice Pudding in Taste of Home October/November 2004, p5

  • 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 form 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

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Reviews forPumpkin Rice Pudding

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CherieL User ID: 4640859 137350
Reviewed Dec. 24, 2010

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

MY REVIEW
adriennef User ID: 5525531 112012
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 User ID: 2782655 137347
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 User ID: 670627 206410
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 User ID: 3170296 137345
Reviewed Oct. 18, 2010

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

MY REVIEW
cindymh User ID: 2098934 150131
Reviewed Oct. 16, 2010

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

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