YUMMY PUMPKIN RICE PUDDING
I found this recipe in a recent Cooking Club magazine. It was posted by Iva Mae Swinford of Lubbock, Texas. This is one of the desserts I'll be making for the holidays.
Provided by CJAY8248
Categories Dessert
Time 1h15m
Yield 1 pudding, 12 serving(s)
Number Of Ingredients 13
Steps:
- 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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