Save on Pinterest

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."
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    8 servings


  • 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


  • In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly, over medium heat.
  • 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.
  • 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.

Recommended Video


Click stars to rate
Average Rating:
  • CherieL
    Dec 24, 2010

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

  • adriennef
    Nov 7, 2010

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

  • BruceNewcomer
    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.

  • nd_mom
    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.

  • Elsiesue
    Oct 18, 2010

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

  • cindymh
    Oct 16, 2010

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