Pumpkin Rice Pudding

Name: Pumpkin Rice Pudding
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

11 ingredients

3 steps

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

Directions

1

In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly, over medium heat.
2

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.
3

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.