Pumpkin Rice Pudding Recipe
- 2 cups Basmati Rice
- 8 cups Whole Milk
- 1 teaspoon salt
- 4 eggs
- 1 cup pumpkin puree
- 1 12oz can of evaporated milk
- 1 cup sugar
- 2 teaspoons vanilla
- 2 teaspoon pumpkin pie spice
- Combine rice, milk and salt in a saucepan.
- Cook on medium heat for 20 minutes stirring every couple of minutes until rice is tender.
- (Basmati rice seems to have less starch in it, if you are using regular long grain rice only use 1 cup of rice) Not all liquid will be dissolved.
- Take the saucepan off the stove and add sugar, pumpkin, evaporated milk, lightly beaten eggs, vanilla and pumpkin pie spice.
- Place saucepan back onto the stove on medium low heat for three more minutes, stirring constantly so it doesn’t stick to the bottom of pan and burn.
- Pour into 2 ½ quart casserole dish or individual serving dishes.
- Let cool, then place in refrigerator to chill completely.
- Sprinkle top with nutmeg and add candy corn pumpkins if desired.
Recipe by Created by Diane at https://www.createdby-diane.com/2011/10/pumpkin-rice-pudding-recipe.html
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