I love rice pudding! I can eat it as a meal! I like to keep this recipe simple, just adding a few subtle changes. I am feeling very pumpkin lovin these days, so I am going to add some pumpkin pie spice to give me that flavor I love!

I had some leftover rice, so I threw some in a saucepan.

I added butter, brown sugar vanilla, and whole milk.
This is gonna be good, I can feel it!

Stir to combine and let her cook!

When it starts to bubble a little, I add 1/2 teaspoon
Pumpkin Pie Spice!

I tempered the egg yokes by adding some hot pudding
In bowl a little bit at a time and stir in-between.

Adding a bit more.

There. I think that’s good enough!

Slowly pour mixture into pudding.

See how the color changes a bit?

My daughter is helping out. See!

Mmmm it’s getting thick and creamy!

I add another pat of butter cuz that’s how we roll!

Looks good!



This was so good, I could not stop eating!





Ingredients:

3 cups white rice, cooked
3 cups milk
2/3 cup brown sugar
3 tablespoons butter
2 egg yokes
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice , divided

Directions:
Combine cooked rice, milk, brown sugar and 2 tablespoons of butter in a medium saucepan. Add vanilla. Cook on medium-low heat for 20 minutes stirring frequently, make sure it does not scorch, so check heat and stir often until most of the liquid is absorbed. When it starts to bubble a bit, I added in 1/2 teaspoon pumpkin pie spice. In a small bowl or measuring cup, beat egg yokes then begin taking small ladles or spoonfuls of pudding mixture, and add it to beaten egg yokes, I spoonful at a time to temper the eggs and not scramble them. After adding about four big spoonfuls, add egg yoke mixture to pot with rice pudding. The eggs will make this pudding extra creamy!

Stir to combine mixture and let cook another 3-5 minutes. Spoon pudding into a dish or bowl and sprinkle with a bit more pumpkin pie spice. Serve chilled or at room temperature. I can eat mine warm, right out of the pot!

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