Pumpkin Rice Pudding

SUBMITTED BY: Dee Falk

"'This pudding is the queen of comfort foods!' relates field editor Dee Falk of Stromsburg, Nebraska. 'It's creamy, spicy and smells incredible while baking. It's a great way to use up leftover rice, too.'"

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PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS

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Servings
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INGREDIENTS

4 cups milk
1 (15 ounce) can 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 eggs, beaten
3 cups cooked rice
1/2 teaspoon vanilla extract
Vanilla ice cream (optional)

DIRECTIONS

In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly. Gradually stir a small amount of eggs; return all to the pan. Bring to a gentle boil, stirring constantly. Remove form the heat. Stir in rice and vanilla.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 375°, for 25-30 minutes or until a knife inserted near the center comes out clean. Serve warm with ice cream if desired. Refrigerate leftovers.

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REVIEWS

Reviewed on Nov. 16, 2006 by LORIKAE

Full Review

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.

LORIKAE
Nov. 16, 2006

I was really disappointed with this recipe, not because of the taste, but because of the lack of clarity and completeness in the directions. I followed the recipe exactly accept for the addition of allspice and nutmeg, and I got a sloppy mess that was more like pumpkin, rice and scambled eggs! If a few more steps are added, this could be a really great recipe. There was WAY too much liquid, and the prep and cook times were not even close (prep was about 30-40 min because of all the boiling, and bake time was almost 1.5 hours because of all the extra liquid). I would suggest the following changes: decrease milk to 3 cups to counter the moisture from the pumpkin. Mix all the sugar, spices and pumpkin together BEFORE you add it to the milk and bring to boil to prevent clumping. And most importantly, when you add the egg, whisk the eggs in a separate bowl then add just a small amount (like 1/2c) of the boiling liquids to the bowl that the eggs are in and whisk again to bring them slowly up to body temp. THEN slowly add the egg mixture to the boiling pot. If you skip this step, you will be making pumpkin rice egg drop soup! I will try this again, but it needs some serious refining.

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