Pumpkin Rice Pudding Recipe
Pumpkin Rice Pudding are delicious and easy to make. Here is a brilliant recipe for Pumpkin Rice Puddingthat you shoiuldnt miss! Try it!
Ingredients
1 16-ounce can pumpkin
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 slightly beaten eggs
1 14 1/2-ounce can evaporated milk
2/3 cup uncooked packaged precooked rice
1/2 cup raisins
Directions
In mixing bowl combine pumpkin, sugar, ground cinnamon, salt, ground ginger, and ground cloves; stir in eggs.
Add evaporated milk, mixing well.
Stir in rice and raisins.
Pour mixture into a 1 1/2-quart casserole.
Place in shallow pan on oven rack; pour hot water around casserole in pan to depth of 1 inch.
Bake at 350° for 15 minutes; stir mixture till well combined.
Bake till knife inserted just off-center comes out clean, 50 to 60 minutes more.
(Or spoon into six to eight 5-ounce custard cups; place in pan. Fill pan with hot water to depth of 1 inch. Bake at 350° till knife inserted just off-center comes out clean, 25 to 30 minutes.)
Top with whipped cream or ice cream, if desired.
Add evaporated milk, mixing well.
Stir in rice and raisins.
Pour mixture into a 1 1/2-quart casserole.
Place in shallow pan on oven rack; pour hot water around casserole in pan to depth of 1 inch.
Bake at 350° for 15 minutes; stir mixture till well combined.
Bake till knife inserted just off-center comes out clean, 50 to 60 minutes more.
(Or spoon into six to eight 5-ounce custard cups; place in pan. Fill pan with hot water to depth of 1 inch. Bake at 350° till knife inserted just off-center comes out clean, 25 to 30 minutes.)
Top with whipped cream or ice cream, if desired.
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