Baked Pumpkin Rice Pudding Recipe

Ingredients for Baked Pumpkin Rice Pudding

• 4 cups milk (dairy or non-dairy)
• 1 (15 ounce) can pumpkin puree
• Minute White Rice
• ¾ cup granulated sugar (or alternative sweetener)
• Ground Cinnamon
• Ground Ginger
• ¼ teaspoon salt
• Ground Cloves
• 2 large eggs
• 1 teaspoon vanilla extract

How to Make Baked Pumpkin Rice Pudding

1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine 4 cups milk (dairy or non-dairy), 1 (15 ounce) can pumpkin puree, 1 cup uncooked long-grain rice (white or brown), ¾ cup granulated sugar (or alternative sweetener), 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon salt, and ¼ teaspoon ground cloves.
3. Bring mixture to a boil over medium-high heat, stirring constantly.
4. Reduce heat to low, simmer for 5 minutes, stirring occasionally.
5. Remove from heat.
6. In a separate large bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract.
7. Slowly whisk in the hot pumpkin mixture into the egg mixture, a little at a time, ensuring thorough blending after each addition.
8. Pour the mixture into a greased 2-quart casserole dish.
9. Bake for 45-50 minutes, or until the pudding is set and the top is lightly golden brown.
10. Let cool slightly before serving.
11. Serve warm or chilled. Garnish with whipped cream, a sprinkle of cinnamon, or a handful of raisins (optional).