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Pumpkin Rice Pudding with Apple Pecan Sauce

Presented by:
Riceland
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Pumpkin, cloves, and brown sugar add fantastic fall flavor to rice pudding.

Recipe Prep Time
Prep Time
Recipe Cook Time
Cook Time
40 min
Recipe Ready Time
Ready In
Recipe Servings
Servings
10

Ingredients
1 can (16 oz.) pumpkin
1/2 cup raisins
1 cup firmly packed brown sugar
1/4 tsp. salt
1-1/2 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1 egg, beaten
1 tsp. vanilla extract
1 can (12 oz.) evaporated milk
3 cups cooked Riceland Plump & Tender Medium Grain Rice

SAUCE
1 cup apple juice
1/4 cup firmly packed brown sugar
1 Tbsp. cornstarch
1/2 cup chopped pecans
1 Tbsp. margarine

Directions
Preheat oven at 350F.

In medium bowl, combine pumpkin, sugar, salt, spices, egg and vanilla; blend well.

Gradually stir in evaporated milk, blending well. Stir in cooked rice.

Pour mixture into buttered 2.5-quart baking dish.

Bake for 35-40 minutes.

SAUCE
Combine apple juice, sugar and cornstarch in small saucepan; stir until cornstarch is dissolved. Bring to a boil, stirring constantly. Reduce heat and simmer 1 minute. Stir in pecans and margarine.

Serve rice pudding warm with warm sauce.



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