Pumpkin Rice Pudding Recipe

Name: Pumpkin Rice Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 1 (16 ounce) can solid-pack pumpkin (1-3/4 cups); 2 medium carrots, scraped,grated; 34 cup sugar; 1 teaspoon cinnamon; 12 teaspoon ground ginger; 12 teaspoon ground cloves; 2 egg yolks; 3 whole eggs; 3 cups milk (tested with 2 percent); 14 cup Bourbon or 14 cup dark rum; 2 cups cooked brown rice; 1 cup dark raisin

Servings: persons

1 (16 ounce) can solid-pack pumpkin (1-3/4 cups)
2 medium carrots, scraped,grated
34 cup sugar
1 teaspoon cinnamon
12 teaspoon ground ginger
12 teaspoon ground cloves
2 egg yolks
3 whole eggs
3 cups milk (tested with 2 percent)
14 cup Bourbon or 14 cup dark rum
2 cups cooked brown rice
1 cup dark raisin

1
Set rack as low as possible in oven and preheat to 350 degrees.
2
Generously butter a 13x9-inch baking dish.
3
Have ready another, larger, shallow baking pan to hold water around the 13x9.
4
With an electric mixer or in a food processor, blend the pumpkin, grated carrots, sugar, cinnamon, ginger, cloves and egg yolks.
5
Lightly beat the whole eggs, then add slowly in 3 additions to pumpkin batter, blending just until absorbed each time.
6
Transfer to a large mixing bowl.
7
Whisk in milk and bourbon.
8
Stir in the cooked rice and raisins (or mixed dried fruit, such as diced dates, apricots or Fruit Bits).
9
Pour the rice mixture into the prepared baking pan, then set that pan in the larger shallow pan.
10
Place in oven.
11
Fill larger pan with very hot tap water to come halfway up sides of dish.
12
Bake, uncovered, 15 minutes.
13
Open oven and stir gently.
14
Continue baking, uncovered, for about 1 1/2 hours longer, or until a knife inserted into center comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16 ounce) can solid-pack pumpkin (1-3/4 cups), 2 medium carrots, scraped,grated, 34 cup sugar, 1 teaspoon cinnamon, and more.

Yes, Pumpkin Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Rice Pudding

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