Baked Pumpkin Rice Pudding

By LimericksLady

Ingredients

• 2 cups whole milk
• 1 (16 ounce) can pumpkin
• 2 cup White Rice, cooked (I use leftovers)
• 3 ⁄4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 ⁄2 teaspoon ground ginger
• 1 ⁄2 teaspoon salt
• 1 ⁄4 teaspoon ground cloves
• 2 eggs
• 1 teaspoon vanilla

Preparation

Step 1

Combine all ingredients in greased 2 quart casserole.
Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly.
Serve warm or refrigerate until ready to serve.
Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe.
Put leftovers in the refrigerator.