Baked Pumpkin Rice Pudding


Simple and delicious comfort food. This came from a kraft cookbook, best ever holiday recipe collection. Beautiful cookbook and full of great recipes, lots of popular name brand recipes. This appears to be a recipe full of possibilities, as far as options go. Soy milk instead of regular milk, brown rice instead of white, splenda instead of sugar, are some of the changes i am considering. I think adding some raisins would be good, too. I think this tastes best, chilled. My son is not a vegetable eater. This is one way to get a vegetable into him, along with some vitamin a.

Steps


Combine milk , pumpkin , rice , sugar , cinnamon , ginger , salt and cloves to a boil in a large saucepan.
Stir mixture constantly.
Reduce heat to low.
Simmer 5 minutes , stirring occasionally.
Remove pan from heat.
Beat eggs and vanilla in a large bowl.
Slowly stir in hot pumpkin mixture , blending well after each addition.
Pour into greased 2 quart casserole.
Bake at 375 f for 45 to 50 minutes or until pudding is set.
Cool slightly.
Serve warm or refrigerate until ready to serve.
Garnish as desired.
Dollop of whipped cream , dash of cinnamon , maybe.
Put leftovers in the refrigerator.

Ingredients


milk, pumpkin, minute white rice, sugar, ground cinnamon, ground ginger, salt, ground cloves, eggs, vanilla