Pumpkin Instant Rice Pudding
- 1 cup instant rice
- 2 1/2 cups milk
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 3/4 cup sugar
- 1 cup raisins
- 2 teaspoons vanilla
- 2 eggs
- 2 cups pumpkin puree
- 1/4 cup maple pancake syrup (optional)
Combine the rice, 2 cups of the milk, salt, cinnamon, nutmeg, sugar, vanilla, and raisins in a saucepan. Bring to a boil, over medium heat, stirring constantly. Reduce heat, and continue to boil for 10 minutes, stirring occasionally.
Meanwhile, beat the eggs, the rest of the milk, and the pumpkin puree in a bowl.
Remove the saucepan from the heat, and slowly stir in the egg mixture.
Pour the pudding into a 2 quart casserole dish, and bake, uncovered, for about 1 hour, until it has thickened, and the rice has cooked to your desired softness. Fluff it with a fork, after about 1/2 hour in the oven, and sample it. Add additional sweetener, as desired, such as 1/4 cup of honey, additional sugar, or 1/4 cup pancake syrup (which is what I added - but I've been on a real pancake syrup kick, lately).
Remove it from the oven, and allow it to cool for a few minutes, before serving it.
Top it with whipped cream for a dessert, or chopped pecans for a warm, delicious, autumn breakfast. Or, serve it cold, as a side dish to the "Thanksgiving in a Crock Pot" recipe found here, at Smashed Peas and Carrots, for the total taste treat.
It's great to be a homeschooler.