Breakfast

Baked Pumpkin raisin Rice Pudding is for Breakfast, Snack.

Baked Pumpkin raisin Rice Pudding takes several minutes to prepare.

Baked Pumpkin raisin Rice Pudding takes 25 minutes to cook.

Baked Pumpkin raisin Rice Pudding makes 6 servings.

The ingredients for Baked Pumpkin raisin Rice Pudding are:

Ingredients:
2 cups cooked rice (-or- 1 cup dry rice, cooked with 2 cups of water)
2 eggs
1 ? cups almond milk
3/4 cup cooked pumpkin or butternut squash puree
1/3 cup honey (-or- up to ? cup for sweeter palates)
1 tablespoon vanilla extract
? teaspoon salt
2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
? cup dried cranberries, chopped apples, or raisins

Optional:
? cup finely chopped walnuts, for sprinkling on top
2 teaspoons of sugar + 1 teaspoon of cinnamon mixed together, for sprinkling on top

Here is how you make Baked Pumpkin raisin Rice Pudding:

Directions: 1. Preheat oven to 350 degrees. 2. Grease 2 quart casserole dish or large baking dish and set aside. 3. In a large bowl whisk together the eggs, almond milk, pumpkin puree, honey, vanilla extract, salt, cinnamon, and nutmeg. 4. Add the cooked rice dried cranberries to the egg/milk mixture. Stir to combine. 5. Pour the rice pudding into your greased casserole dish. If you?d like, sprinkle chopped walnuts, and the sugar/cinnamon combination evenly over the top of the casserole. Place the rice pudding in the preheated oven and cook for 25 minutes. When done, the pudding should be firm, but jiggle slightly. It will also be bubbling around the edges and should appear golden brown. 6. Allow the pudding to cool for about 10 minutes before serving. Can be eaten hot or cold. For a creamy pudding, add 1 cup of rice pudding to a serving bowl and pour ? cup of almond milk over the pudding. Stir for a creamy, delicious breakfast or dessert!!The next time I make it, I will use lower calorie almond milk (unsweetened and just add in Stevia to sweeten it) and will use apples. The raisins weren't my favorite and I think the apples would be a nice texture in it.Technically, the serving size would be four if you go off of how much rice is a service size.. but that's a lot of calories so I'd say 5-7 is good.Enjoy! :)Number of Servings: 6Recipe submitted by SparkPeople user WANNABESINGER9.

The nutritional information for Baked Pumpkin raisin Rice Pudding is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 298.6

• Total Fat: 6.7 g
• Cholesterol: 56.7 mg
• Sodium: 60.4 mg
• Total Carbs: 58.7 g
• Dietary Fiber: 3.5 g
• Protein: 6.6 g

The dietary needs meet for Baked Pumpkin raisin Rice Pudding is Gluten Free