BAKED PUMPKIN RICE PUDDING
I forgot all about this recipe! I was looking through my things, looking for fall goodies to make and stumbled across this once again. It is so good, we think it's best served cold!
Provided by Kristin Miller
Categories Puddings
Number Of Ingredients 10
Steps:
- 1. Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves in a large sauce pan and bring to a boil. Stir constantly.
- 2. Reduce heat to low and simmer for about 5 mins. stirring occasionally. Remove pan from heat.
- 3. Beat eggs and vanilla in a large bowl. SLOWLY add pumpkin mixture, blending well after each addition. Make sure you add it slowly so you don't end up with scrambled eggs.
- 4. Pour into a greased 2 quart casserole dish. Bake at 375 for 45-50 mins. or until pudding is set.
- 5. Cool slightly if you're serving warm, we think it tastes better cold. Garnish with whip cream. Refrigerate left overs.
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