...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Wednesday, November 04, 2009

Pumpkin Rice Pudding

This is very seasonal, very tasty, and quick to make once you have the ingredients on hand (also good for using leftover cooked rice). It comes out a bit denser than a regular rice pudding, but is perfect for this time of the year, and is especially yummy warm with a cup of spiced tea, coffee or chocolate.

1 can pure pumpkin
1 cup brown cane sugar
1 tsp. cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
1/2 tsp. ground cloves
2 cups cooked rice
1 can of evaporated milk
2 eggs, beaten
1/2 cup raisins
1/2 cup finely chopped pecans

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix pumpkin puree, sugar and spices. Add evaporated milk and rice and stir well. Add beaten eggs, raisins and pecans.
Pour mixture into a 13x7 glass baking dish (I used a 13x9 as I don't have a 13x7). Now take a shallow roasting pan that is bigger than your baking dish, place the dish into it, and pour enough water under the dish so it comes up about 1 inch around it. Please in over.
Bake for 15 minutes and stir thoroughly.
Bake for 35-40 minutes more or until toothpick inserted in middle comes out clean.
Very good served warm, but also delicious chilled, with some whipped cream on top.

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