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.

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: [ Ссылка ]

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: [ Ссылка ]

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