Creamy Pumpkin Rice Pudding

Creamy Pumpkin Rice Pudding

2/3
cup water

1/3
cup uncooked long grain rice

3 
eggs, lightly beaten

1 
cup milk

2/3
cup  canned pumpkin

1/3
cup packed brown sugar

1 
teaspoon pumpkin pie spice

1 
teaspoon vanilla

1/4 
teaspoon salt

1/2 
cup dried cranberries or raisins

Preheat oven to 325 degrees F.

In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

In medium bowl combine eggs, milk, pumpkin, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the raisins/cranberries. Pour mixture into 1-1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack. Enjoy!

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