Pumpkin Instant Rice Pudding

Just in case you were wondering what became of the pumpkin puree left over from the pumpkin pie cookies :)



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.