Pumpkin Rice Pudding

Even though she can’t stand for long periods, life member Iva Mae Swinford hasn’t let that get in the way of her cooking. “I have a rolling chair, so I cook my daughter’s and my meals sitting down,” she explains. This pudding is one of her specialties. “It’s easy to make, and everyone loves it.”

PUDDING 1 (15-oz.) can pure pumpkin 1 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 (12-oz.) can evaporated milk 2 eggs, beaten 2 cups cooked medium-grain rice 1/2 cup raisins 1/2 cup chopped pecans TOPPING 1 cup whipping cream 1 tablespoon sugar 1/4 cup chopped pecans 1. Heat oven to 350°F. Whisk pumpkin, 1 cup sugar, cinnamon, ginger, salt and cloves in large bowl. Stir in evaporated milk and eggs. Stir in rice, raisins and 1/2 cup pecans. Pour into 11x7-inch glass baking dish; place in shallow roasting or broiler pan. Add enough water to come about 1 inch up sides of baking dish.

Bake 15 minutes; stir well. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 20 minutes.

Meanwhile, beat cream and 1 tablespoon sugar in medium bowl at medium-high speed until soft peaks form. Serve warm or cooled pudding with whipped cream; sprinkle with 1/4 cup pecans. Store in refrigerator.

servings PER SERVING: 290 calories, 14.5 g total fat (6 g saturated fat), 5.5 g protein, 37.5 g carbohydrate, 65 mg cholesterol, 150 mg sodium, 2 g fiber