Monday, November 19, 2012
Pumpkin Rice Pudding Recipe
Rice Pudding was always a favorite of mine growing up, and still is today. I've been wanting to make something else with pumpkin this fall, and was craving rice pudding, so I adapted my Mom's recipe by adding pumpkin. My Mom, my brother, daughter and I all loved how this turned out! I even made it twice within a couple days to use up the whole can of pumpkin! Yum! This is great for dessert, or even breakfast! Enjoy!!
Pumpkin Rice Pudding (print recipe)
What you need:
1 1/2 cups cooked rice
2 cups milk
3/4 cup pumpkin puree
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Preheat oven to 350 degrees.
In a bowl, whisk milk, eggs and pumpkin puree until combined. Whisk in sugar, salt, pumpkin pie spice, cinnamon and vanilla until combined. Stir in rice. Transfer to a glass baking dish. Bake for 1 hour 15 minutes or until custard is set.
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On the blog... one year ago:
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This recipe was shared at:
Recipe Round Up at Gooseberry Patch
Fall in Love with Fall at Hi It's Jilly
It's Fall Y'all at Love Bakes Good Cakes
Mix it Up Monday at Flour Me with Love
Mealtime Monday at Couponing & Cooking
Work it Wednesday at High Heels and Grills
Wonderful Food Wednesday at At Home Take 2
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training