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
2 eggs
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
Directions:
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:
Apple & Cranberry Vodka Cocktail
This recipe was shared at:
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
I can guarantee I wouldn't skip breakfast if this were on the menu! Yum :)
ReplyDeleteThis really sounds great! Come on over to Dining With Debbie and link up to Merry Merry Munchies.
ReplyDeleteBe sure and sign up with Rafflecopter for the giveaways I have going on. http://diningwithdebbie.blogspot.com/2012/11/merry-merry-munchies-2012-week-2.html