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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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 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:
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.
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