BAKED PUMPKIN RICE PUDDING
Simple and delicious comfort food. This came from a Kraft cookbook, Best Ever Holiday Recipe Collection. Beautiful cookbook and full of great recipes, lots of popular name brand recipes. This appears to be a recipe full of possibilities, as far as options go. Soy milk instead of regular milk, brown rice instead of white, Splenda instead of sugar, are some of the changes I am considering. I think adding some raisins would be good, too. I think this tastes best, chilled. My son is not a vegetable eater. This is one way to get a vegetable into him, along with some vitamin A.
Provided by Watkinslady30
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan.
- Stir mixture constantly.
- Reduce heat to low; simmer 5 minutes, stirring occasionally.
- Remove pan from heat.
- Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.)
- Pour into greased 2 quart casserole.
- Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
- Serve warm or refrigerate until ready to serve.
- Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
- Put leftovers in the refrigerator.
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rakham zahid
[email protected]I'll pass.
stxrrsluv
[email protected]Not my favorite.
Moazz Ahmad
[email protected]Meh.
pigeon Gallery
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Triston Negasi Nibbs
[email protected]This recipe was a bit too time-consuming for my liking. I think I'll try a different pumpkin rice pudding recipe next time.
Jonathan Williams
[email protected]I had some trouble getting the pudding to set properly. I think I might have needed to cook it for a bit longer.
Official Rafi
[email protected]This pudding was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a great recipe.
Eunice Akleni
[email protected]I love pumpkin and I love rice pudding, so I knew I would love this recipe. I was right! It's the perfect fall dessert.
Bantai Yt
[email protected]This recipe is a keeper! The pudding was so creamy and flavorful, and the topping added the perfect amount of crunch.
Rich Peck-lippsplitter
[email protected]I wasn't sure how I would like pumpkin in a rice pudding, but I was pleasantly surprised! The flavors were really well-balanced and the pudding was perfectly creamy.
Alisha Titian
[email protected]This pudding was so easy to make and it turned out so creamy and delicious! I'm definitely adding this to my regular dessert rotation.
Aman Hossain
[email protected]I made this recipe for a potluck and it was a huge success! Everyone raved about how delicious it was. I especially loved the way the pumpkin and rice flavors blended together.
Ssentumbwe Abbey
[email protected]This baked pumpkin rice pudding was a hit! The texture was creamy and smooth, and the pumpkin flavor was perfectly complemented by the spices. I also loved the crunchy topping. This is definitely a recipe I'll be making again.