Pumpkin Rice Pudding

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 1 (16 ounce) can solid-pack pumpkin (1-3/4 cups)
• 2 medium carrots, scraped,grated
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 egg yolks
• 3 whole eggs
• 3 cups milk (tested with 2 percent)
• 1/4 cup bourbon or 1/4 cup dark rum
• 2 cups cooked brown rice
• 1 cup dark raisin

Recipe

• 1 set rack as low as possible in oven and preheat to 350 degrees.
• 2 generously butter a 13x9-inch baking dish.
• 3 have ready another, larger, shallow baking pan to hold water around the 13x9.
• 4 with an electric mixer or in a food processor, blend the pumpkin, grated carrots, sugar, cinnamon, ginger, cloves and egg yolks.
• 5 lightly beat the whole eggs, then add slowly in 3 additions to pumpkin batter, blending just until absorbed each time.
• 6 transfer to a large mixing bowl.
• 7 whisk in milk and bourbon.
• 8 stir in the cooked rice and raisins (or mixed dried fruit, such as diced dates, apricots or fruit bits).
• 9 pour the rice mixture into the prepared baking pan, then set that pan in the larger shallow pan.
• 10 place in oven.
• 11 fill larger pan with very hot tap water to come halfway up sides of dish.
• 12 bake, uncovered, 15 minutes.
• 13 open oven and stir gently.
• 14 continue baking, uncovered, for about 1 1/2 hours longer, or until a knife inserted into center comes out clean.