Pumpkin Rice Pudding

• 4 cups whole milk
• 1 can (15 ounces) solid-pack pumpkin
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs, beaten
• 3 cups cooked rice
• 1/2 teaspoon vanilla extract
• Vanilla ice cream, optional

1. In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly, over medium heat.
2. Gradually whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil. Remove from heat. Stir in rice and vanilla.
3. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 375u0b0 for 25-30 minutes or until a knife inserted in the center comes out clean. Serve warm with ice cream if desired. Refrigerate leftovers.

milk, solidpack pumpkin, sugar, ground cinnamon, salt, ground ginger, ground cloves, eggs, rice, vanilla, vanilla ice cream

Taken from www.tasteofhome.com/recipes/pumpkin-rice-pudding/ (may not work)