Pumpkin Rice Pudding Recipe
This old-fashioned baked Pumpkin Rice Pudding uses leftover cooked rice for a quick and easy fall treat. It’s creamy, delicious and tastes amazing served warm with ice cream or a dollop of whipped cream.
Servings: 15 people
Calories: 120kcal
Ingredients
- 2 large eggs
- 3 cups cooked rice
- 4 cups milk
- 1 15-ounce can pumpkin puree
- ¾ cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F.
- Grease a 9" x 13" baking pan with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the eggs, then whisk in the cooked rice, milk, pumpkin, sugar, cinnamon, ginger, cloves, salt, and vanilla. Pour the rice mixture into the prepared baking dish.
- Bake for 25-30 minutes, or until set in the center and golden brown on top.
- Remove from the oven and let cool slightly. Enjoy!
Notes
Storing leftovers: store in an airtight container for up to 4 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: reheat in the microwave, or in a 325 degree oven until warmed through.
Nutrition
Calories: 120kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 106mg | Potassium: 97mg | Fiber: 1g | Sugar: 13g | Vitamin A: 111IU | Calcium: 78mg | Iron: 1mg