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Pumpkin Rice Pudding

Pumpkin Rice Pudding

"'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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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. 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.
  2. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 375&deg, 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

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

I found this recipe very easy to make. I added each spice individually and didn't have trouble with them clumping but I did add the hot liquid to the eggs before pouring in and found that worke...

Most helpful critical review

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...

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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...

I found this recipe very easy to make. I added each spice individually and didn't have trouble with them clumping but I did add the hot liquid to the eggs before pouring in and found that worke...

I like to make this just for me for a breakfast; naturally down-sizing it. 1/2 cup milk; 1/3 c. pumpking, 1 whole egg, and 2 tablespoons sugar. I use left over, 1/3 c brown rice. The spices I ba...

I think this could be a stellar recipe with some fine tuning. First of all, I think the recipe should be cut in half because it makes a huge amount. But if you're going for the full batch, ple...

I cut the recipe in half and used brown rice and brown sugar. I added the beaten egg to the pumpkin mixture before heating at all and got no clumps. You must stir constantly to prevent stickin...

I really want to like this, because it combines two of my favorite things. I used brown rice and lowfat milk to make it healthier, and substituted brown sugar for white. The key is to temper th...

This recipe was awesome! I followed recipe exactly, only I overcooked it slightly, so I added a little milk to make it creamier. Served with vanilla icecream. Everyone liked it, kids and adults!

I used 3 1/2 cups of milk like others had suggested, and the pudding turned out really dry. I'm not sure if the extra 1/2 cup of milk would have made it more "custardy". Maybe the three cups o...

well i gave it this score.cause it was not quite sweet enough for me.and also it took over an hour to cook and the eggs became scrambled when i put them in so its missing a step somewhere.but it...

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