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Pumpkin Rice Pudding

Total Time

Prep: 15 min. Bake: 25 min.

Makes

8 servings

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

Ingredients

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

Directions

  1. In a large saucepan, combine the first 7 ingredients. Bring to a boil, stirring constantly, over medium heat.
  2. Gradually whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil. Remove from heat. Stir in rice and vanilla.
  3. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired. Refrigerate leftovers.

Nutrition Facts

1 cup: 263 calories, 5g fat (3g saturated fat), 59mg cholesterol, 221mg sodium, 46g carbohydrate (27g sugars, 2g fiber), 8g protein.

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