Tuesday, November 26, 2013

Pumpkin Rice Pudding

Pumpkin rice pudding? It sounds kind of good and kind of sick at the same time. I like rice pudding quite a bit so it's good enough reason as any to try it.

Pumpkin Rice Pudding
adapted from Cooking Club
click to print

15-oz. pumpkin puree
1 c sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1 (12-oz.) can evaporated milk
2 eggs, beaten
2 c cooked medium-grain rice
1/2 c raisins
1/2 c chopped pecans

Heat oven to 350°F.

Whisk pumpkin, 1 cup sugar, cinnamon, ginger, salt and cloves in large bowl.

Stir in evaporated milk and eggs.

Stir in rice, raisins and 1/2 cup pecans.

Pour into 11x7-inch glass baking dish. Place in shallow roasting or broiler pan. Add enough water to come about 1 inch up sides of baking dish.

Bake 15 minutes; stir well. Bake 30 to 35 minutes or until knife inserted in center comes out clean.

The back portion of the pudding is not really that dark - it's an artifact of lighting. The stab wounds in the pudding is indicative of how many times I checked it for done-ness.

Cool 20 minutes. Store in refrigerator.

Originally planning to bring this to work, the licks taken from the knives used to check for done-ness convinced me to keep it at home to I could continue taste-testing the entire dish. There is a whipped topping that was part of the original recipe, but I chose to skip it. I didn't think this rice pudding needed whipped cream and additional nuts.

  • sugar: $0.96
  • evaporated milk: $0.88
  • eggs: $0.95
  • rice: $0.80
  • raisins: $0.82
  • pecans: free from Mom
Total: $4.41 or about $0.37 for each of 12 servings