Really tasty. And versatile, too. You can serve this as a dessert, or as a savory side, if you omit, or cut down on the sugar, omit the spices listed and use dried herbs, and spices such as cumin, along with more salt and some pepper. Cooked rice is required here, a good reason to cook extra, or a good reason to use leftover cooked rice. For those who are cooking rice just for this pudding, one cup of raw rice usually makes three cups of cooked.
4 c milk, or a combination of milk and half-and-half; or non-dairy substitute
2 – 2 1/2 c cooked pumpkin or other winter squash
1/2 – 3/4 c sugar
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
1/2 t salt
2 eggs, beaten
3 c cooked brown or white rice
1/2 t vanilla extract
1. Preheat oven to 375°F. Lightly grease a 13- x 9- x 2-inch baking dish or other, suitable baking dish.
2. Rinse a large saucepan with cold water. This will help prevent the milk from sticking to the pan. Or use an enameled Dutch oven, which doesn’t require this step. Combine milk, pumpkin, sugar, cinnamon, ginger, cloves, and salt in the saucepan. Bring to a simmer over medium heat, stirring frequently, stirring especially from the bottom.
3. Remove some of the milk mixture and stir into the beaten eggs. Stir the eggs into the milk mixture and bring just to the boil. Remove from heat. Stir in the cooked rice and vanilla. Transfer to prepared baking dish. Baked, uncovered fro 25 to 35 minutes (longer for brown rice), until a knife inserted in the center comes out clean. Serve warm, with ice cream, or a splash of maple syrup, if you like.