Doreen's Rice Pudding

I love rice pudding.  I usually make the regular rice pudding with raisins and cinnamon because it is quick and easy.  I don't make this recipe as often but it is extra delicious.  This is my mother-in-laws recipe.

Ingredients
cooked rice
milk
500 ml whipping cream
sugar
vanilla
banana
can of mandarin oranges


I use leftover rice for my pudding so the amounts varies.  This time I used 3 to 4 cups cooked rice.  I added approx. 2 cups of milk and 1/4  to 1/2 cup sugar.

Cooked until all milk is absorbed.  Cool rice.

Beat until stiff peaks 500 ml whipped cream with 1/4 cup of sugar and 1/2 to 1 tsp vanilla.

Drain can of oranges and add to cooled rice.

Slice banana and add to rice.  (I usually cut the banana in half lengthwise and then slice it so the pieces aren't as large.

Mix well.

Fold in whipped cream.

Chill before serving.

Dish out, dig in and enjoy!  ;)

This pudding will last for several days.  By the third day the whipping cream is starting to droop.  But it will seldom last that long.  It did this time because I used 3 to 4 cups of rice and there were only two of us eating the pudding.  (But it is SOO good, we eat large bowls of it)

Pumpkin Pudding

We love pumpkin pie but I am lazy and don't always like fussing with pie crust.  Besides its the filling I like so why not make Pumpkin Pudding instead.  I found a recipe for Impossible Pumpkin Pie in Betty Crocker's Creative Recipes with Bisquick and adapted it for my pudding.

We grow our own pumpkin so I use my homemade pumpkin that I freeze in 750 gram yogurt containers.

Ingredients
3/4 c sugar
1/2 c bisquick
2 Tbsp butter or marg
1 large can evaporated milk (13 oz)
2 eggs
1 container pumpkin (If you use store bought 1 16 oz can)
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
2 tsp vanilla

Grease your crockpot and get out your blender.  Drop two eggs into the blender.

 Add sugar and bisquick.

 Measure in spices.  Drop in softened butter or marg.

Add milk, vanilla and pumpkin.  Since I use more pumpkin than the original recipe calls for my blender won't hold all the ingredients.  So I hold back some of the pumpkin and some of the milk.

Blend until ingredients are mixed and smooth - for about 1 to 2 minutes.

Pour into greased crockpot.

I then blend together the remaining pumpkin and milk.

I add this to the crockpot and stir together.

Cook on high for 4 to 5 hours until a knife inserted into the centre comes out clean.  Somebody got to the pudding before I could get a photo of it.

Serve warm or cold, entirely your preference. 

Serve plain, with ice cream, whipping cream or with cream as shown below.  Enjoy!