I am doing a very large batch.  We shared half of this and save the rest for us at home.  I ended up having 8 cups of rice and started with that added milk, sugar cream and solid pack pumpkin.  You can add your own pumpkin puree if you like to make your own.  No problem.  The can is about 1 and 3/4 cup so you can make that swap.  I have a ton of canned pumpkin from Aldi that I got on clearance for 80 cents a can so canned it is for me.  

The rice, milk, sugar and pumpkin mixture is simmered over low heat for at least 30 minutes until it it thickened and the rice has given up it's starch to the pot.  Then we take it off the heat and beat eggs which have cubed butter added and then add some of the hot liquid tempering the eggs so they do not curdle when we add them to the pan.  Be sure to stir constantly once you add the tempered egg mixture to the pot so that there is no chance of scrambled eggs in your rice pudding.  You will know when it is ready when the butter melts.   

The pot is returned to the heat until it begins to bubble.  This ensures the eggs are cooked and have done their job of thickening the mixture. Once again the pot is removed from the heat for a final time and the spices and the vanilla are added.  Stir well and allow to cool before serving.  

I think this pudding is best served at room temp or slightly warmed if you have refrigerated it.  It is definitely most flavorful when you eat it warm and not ice cold.  I have served mine with some vanilla whipped cream which I made in my cream whipper.  I love this thing and it is the perfect addition to your kitchen for fresh, homemade whipped cream!  If you would like to get one for yourself, you can check out this link:  http://amzn.to/2gJ9u1s

I hope you give this pumpkin rice pudding a try for the holidays or anytime and I hope you love it!

Happy Eating!

My homemade pumpkin pie seasoning:  http://bit.ly/2dwyQOl

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Ingredients

4 cups leftover long grain rice
4 cups whole milk
1 cup heavy cream
1-15 ounce can pumpkin puree*

1 cup granulated sugar

Noreen's Kitchen

Here is an awesome and different idea for your holiday dessert table!  Festive and flavorful, this pumpkin rice pudding can be an amazing addition to your Thanksgiving meal or just a fun treat because you have leftover rice!  I think that rice pudding does not get the attention it deserves and this one is over the top and full of autumn flavor.  This seriously tastes like a pumpkin pie and it is super easy to make.  so make your grandmother proud and bring this to the table after the turkey for something different and delicious!

I had made a lot of rice a couple of weeks ago and we had intended to do something with it that never ended up happening and because you should always freeze rice when it is hot to avoid it getting sticky, it was too late to do that.  Rice pudding was the answer.  While I usually make rice pudding with plain milk and raisins, I thought it would be amazing to try it by adding pumpkin puree to the mix.  I was right.  This was amazing!  Filled with pumpkin and pie spices this is the most delicious fall dessert.  This would also be the perfect thing to double up and take to a potluck, trunk or treat of fall festival to share.

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Pumpkin Pie Rice Pudding

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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Pumpkin Rice Pudding

2 eggs
4 tablespoons butter, cubed
1 tablespoon vanilla
1 tablespoon pumpkin pie spice
½ teaspoon salt

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Noreen's Kitchen

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                       Step by Step Instructions

Place rice in a large stock pot.

Add milk, cream sugar and pumpkin.  Whisk well to combine.

Place rice mixture over medium low heat and bring to a simmer. 

Reduce heat to low and allow to simmer for 30 minutes or until the mixture is thickened.  Stir occasionally.

Remove from heat.

Whisk eggs together add cubed butter. 

Add one ladle of the hot rice mixture to the eggs and quickly whisk to combine thereby tempering the eggs so they won’t curdle.

Quickly add the egg mixture to the pot stirring rapidly to avoid scrambling the eggs in the hot mixture
Stir until you can no longer see any cubes of butter.

Return the pot to low heat and allow the mixture to come to a slight bubble.  This should only take a few minutes.  Remove from the heat.

Add the spices, salt and vanilla extract.  Stir well to combine.

Allow rice pudding to cool before serving.

Serve warm or cold with whipped cream and a grate of fresh nutmeg on top.

Store leftovers in an airtight container in the refrigerator for up to one week.

*If using fresh pumpkin use 1 ¾ cups.