Pumpkin Rice Pudding

Ingredients

3.5 cups almond milk
.5 cup evaporated milk or half and half
15 oz. solid-pack pumpkin
.5 cup sugar
1 tsp. ground cinnamon
.5 tsp. ground ginger
.25 tsp. ground cloves
.5 tsp. salt
2 eggs
3 cups cooked rice
1 tsp. vanilla extract
Non-stick baking spray

Directions:

Pre-heat oven to 375 degrees. Spray a 13×9 inch pan with non-stick baking spray. Set aside.

In a large saucepan, combine almond milk, evaporated milk or half and half, pumpkin, sugar, ground cinnamon, ground ginger, ground cloves and salt. Bring to a boil over medium heat, stirring frequently.

In a small bowl, beat eggs. Gradually stir a small amount of hot mixture into the beaten eggs to temper. Pour all of the egg mixture into the saucepan. Bring to a gentle boil, stirring constantly.

Remove from heat. Stir in rice and vanilla. Pour mixture into prepared pan. Bake, uncovered for 35 minutes, or until a knife inserted near the center comes out clean. Serve warm or cold.