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."
Ingredients
- 4 cups whole 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 large eggs, beaten
- 3 cups cooked rice
- 1/2 teaspoon vanilla extract
- Vanilla ice cream, optional
Reviews
Mine has been in a half an hour and its still juicy and not done
I had leftover rice and thought of trying rice pudding. It was great !! I added pecans and everyone loved it!
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.
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.
Delicious served with a dollop of whipped cream, or a light sprinkling of cinnamon- sugar.
Delicious!! And easy to make!! Good with ice cream or just by itself!!