Pumpkin Pecan Rice Pudding
Take the flavors of fall with you everywhere you go with this easy and delicious Pumpkin Pecan Rice Pudding!
Ingredients
- 1 bag Success® White Rice
- 1 cup pecans, chopped and toasted
- 4 cups coconut milk
- 1 can (15 oz.) pumpkin puree
- 3/4 cup brown sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3 eggs, beaten
- 1/2 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp maple syrup
Instructions
If you’re looking for something a little different this fall, this recipe for Pumpkin Pecan Rice Pudding made with Success® White Rice turns an old dessert classic into a delicious on-the-go snack!
Step 1
Prepare rice according to package directions. Preheat oven to 350ºF. Spread pecans on baking sheet and toast for about 8-10 minutes. Cool.
Step 2In a large saucepan, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to a boil over medium-high heat, stirring constantly. Slowly add about 1/2 cup of hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat for 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans
Step 3Pour mixture into a greased 13×9-inch baking dish. Bake, uncovered at 350ºF for 30 minutes or until a knife inserted near the center comes out clean.
Step 4Meanwhile, whip the heavy cream to soft peaks then add the maple syrup and continue to beat until peaks form. Serve with warm pudding.
Recipe Tip
For sweeter pudding, increase brown sugar to 1 ½ cups.
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