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Oh yes I did. I took my rice pudding recipe, subtracted two eggs and some sugar, added a can of pumpkin, maple syrup, a little honey, and tweaked it all a bit more and well….it worked.
2 cups cooked white rice (I used leftover Chinese food white rice)
4 cups 2% milk (I really wanted to use whole milk but I didn’t have any)
2 teaspoons vanilla extract- pure not imitation
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup maple syrup
1 (15 ounce) can pumpkin
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon cardamom
2/3 cup raisins
3 tablespoons honey
Preheat an oven to 350°.
Add rice to a cooking pot and add the milk, salt, and cardamom. Bring the milk to a boil over medium-high heat. Reduce the heat to low and simmer (uncovered), stirring frequently, until the rice is very soft and absorbs most of the milk, about 15 minutes or so. Remove the pan from the heat, stir in 1 teaspoon vanilla extract, and stir in the sugar. Set aside. It needs a few minutes to cool off.
Grease a 2 quart baking dish. (Use butter).
Whisk pumpkin, maple syrup, 1/2 of the cinnamon called for in recipe, mace, nutmeg, ginger, all eggs, 1 teaspoon vanilla extract, and 3 tablespoons of honey – use large bowl
Pour half of the rice pudding mixture into large bowl with pumpkin mixture. Add the warm milk and rice mixture a little bit at a time and very slowly since you don’t want to cook the eggs in the pumpkin mixture. Spoon the pumpkin rice pudding into the prepared baking dish.
Mix the raisins into the remaining rice pudding milk mixture, and spoon it over the pumpkin rice pudding. Swirl the two liquids slightly.
Bake, uncovered until firm, about 50 minutes. A knife should come out of custard clean and it is cooked through. Serve warm or cool and refrigerate leftovers.