I love rice pudding and always remember my mom making it for me when I was getting over some sort of illness. The raisins were one of my favorite parts. I thought that adding pumpkin to the mix would make it even better and it did!! I think this would make yet another side dish to add to the list for Thanksgiving. This is What's Cookin on Beaty's Creek today.
Needed:
3 quarts water
3 cups rice-not minute rice
10 cups whole milk
2 t vanilla
2 t salt
4 cups sugar
1 can pumpkin puree
2 T ground cinnamon
1 T ground ginger
1 cup raisins
3 cups rice-not minute rice
10 cups whole milk
2 t vanilla
2 t salt
4 cups sugar
1 can pumpkin puree
2 T ground cinnamon
1 T ground ginger
1 cup raisins
Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer uncovered for 7 minutes. Don't drain, now add in your milk, sugar, salt, and vanilla and simmer over medium heat until rice begins to soften. This happens in about 30 minutes, now stir in your pumpkin, raisins, and spices. Bake at 350' in a 9x13 pan that has been buttered. Bake uncovered for 30 minutes or until firm to the touch. Serve warm.
