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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine milk, pumpkin, rice, sugar, cinnamon, ginger, salt and cloves to a boil in a large saucepan. | 2. Stir mixture constantly. | 3. Reduce heat to low; simmer 5 minutes, stirring occasionally. | 4. Remove pan from heat. | 5. Beat eggs and vanilla in a large bowl. Slowly stir in hot pumpkin mixture, blending well after each addition. (This lowers the temperature of the mixture, you don't want to add it at once, because you might end up with scrambled eggs. Not very appetizing! Or just whisk some of the hot mixture into the eggs. Then pour all into the hot mixture.) | 6. Pour into greased 2 quart casserole. | 7. Bake at 375 F for 45 to 50 minutes or until pudding is set. Cool slightly. | 8. Serve warm or refrigerate until ready to serve. | 9. Garnish as desired. Dollop of whipped cream, dash of cinnamon, maybe. | 10. Put leftovers in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4	cups		595.36	46.6528	30.744	31.9152
pumpkin	1	can		7.4213	1.6228	0.5096	0.0346
white rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
sugar	3/4	cup		604.485	151.197	0.0	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
salt	1/2	teaspoon		-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
egg	2			143.0	0.72	12.56	9.51
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.