This fall-festive and delicious pumpkin
rice custard is laced with raisins and pecans and served topped
with a dollop of sweetened whipped cream.
Pilgrim's Pumpkin
Rice Custard
- 1 (16-ounce) can pumpkin
3/4 cup firmly packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (12-ounce) can evaporated milk
2 large eggs, beaten
2 cups cooked rice
1/2 cup seedless raisins
1/2 cup chopped pecans
1/2 cup whipping cream, whipped
- Blend pumpkin, sugar, pie spice, salt,
milk and eggs in large bowl. Stir in rice, raisins and pecans.
Pour into greased shallow 2-quart baking dish. Place in large
pan containing hot water 1-inch deep.
- Bake at 350°F (175°C) for
50 minutes, or until knife inserted near center comes out clean.
- Serve warm or chilled, topped with whipped
cream.
Makes 12 servings.
Recipe provided courtesy of the USA Rice Federation.
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