I tried to find a combo recipe for this on line... and the only ones out there had reviews that said they weren't very good. So, I modified this one... My version came out great, though you might want to play with the amount of soy milk. I used really long grain white rice, shorter grains may change the amount of milk needed.
My hubby liked it and it's not too sweet... Hope that you like it!
Genie
Pumpkin Pie Rice Pudding
2 1/2-3* cups soy milk (I used vanilla flavor)
2 cups cooked white rice
15 oz can pumpkin
3/4 c. sugar
1/2 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1/2 t. nutmeg
2 eggs
1 t. vanilla
Combine soy milk, rice, pumpkin, sugar and spices in a pan. Heat on stove until boiling, stirring constantly. Simmer, while stirring, for 5 minutes. Remove from heat. Wisk the eggs and vanilla in a seperate bowl. Add a 1-2 cups of the rice/pumpkin mix, stirring slowly into the eggs as it is added. Add this mix back to the pumpkin mix slowly, stirring constantly. Pour into a greased 2 quart casserole. Bake at 375 for 45-60 minutes, until knife comes out clean.
*I used 3 cups of milk, but it took longer to set up... it may work better with less. It will also probably vary if you use a shorter grain rice.
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Pumpkin Pie Rice Pudding
