Yummy Pumpkin Rice Pudding |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I found this recipe in a recent Cooking Club magazine. This is one of the desserts I'll be making for the holidays. Ingredients:
1 (15 ounce) can pumpkin puree |
1 cup sugar |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon salt |
1/4 teaspoon clove |
1 (12 ounce) can evaporated milk |
2 eggs, beaten |
2 cups medium grain rice, cooked |
1/2 cup raisins |
1/2 cup pecans, chopped |
1 cup whipping cream 1 tblsp. sugar |
1/4 cup pecans, chopped |
Directions:
1. Heat oven to 350*. Whisk pumpkin, 1 cup sugar, cinnamon, ginger, salt and cloves in a large bowl. Stir in evaporated milk and eggs. Stir in 2 cups cooked rice, raisins and 1/2 cup pecans. Pour into 11 x 7-inch glass baking dish; place in shallow roasting or broiler pan. Add enough water to come about 1 up sides of baking dish. Bake 15 minutes; stir well. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 20 minutes. Meanwhile, beat cream and 1 Tblsp. sugar in medium bowl at medium-high speed until soft peaks form. Serve warm or cooled pudding with whipped cream; sprinkle with 1/4 cup chopped pecans. Store in refrigerator.
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