Ingredients
1 can (16-ounce) pumpkin
1/2 cup raisins
1 cup firmly packed brown sugar
1/4 teaspoons salt
1 1/2 teaspoons cinnamon
1/2 teaspoons ginger
1/8 teaspoons cloves
1 egg, beaten
1 teaspoon vanilla extract
1 can (12 ounce) evaporated milk
3 cups cooked Riceland Plump & Tender Medium Grain Rice
SAUCE
1 cup apple juice
1/4 cup firmly packed brown sugar
1 Tablspoon. cornstarch
1/2 cup chopped pecans
1 Tablspoon. margarine
Preparation
1. In medium bowl, combine pumpkin, sugar, salt, spices, egg and vanilla; blend well.
2. Gradually stir in evaporated milk, blending well. Stir in cooked rice.
3. Pour mixture into buttered 2.5-quart baking dish. Bake at 350F for 35-40 minutes.
4. To make sauce, combine apple juice, sugar and cornstarch in small saucepan
5. Stir until cornstarch is dissolved. Bring to a boil, stirring constantly.
6. Reduce heat and simmer 1 minute. Stir in pecans and margarine.
7. Serve rice pudding warm with warm sauce.