Pumpkin Pecan Rice Pudding
Take the flavors of fall with you everywhere you go with this easy and delicious Pumpkin Pecan Rice Pudding!
(4 votes, average: 4.25 out of 5)
Ingredients
- 1 bag Success® White Rice
- 1 cup pecans, toasted and chopped
- 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 craving something new this fall, try this recipe for Baked Pumpkin Pecan Rice Pudding. Made with Success® White Rice, it turns a classic dessert into a delicious, seasonal treat!
Step 1
Preheat oven to 350ºF. Prepare rice according to package directions. Spread pecans on baking sheet and toast for 8-10 minutes. Cool completely.
Step 2
In a large saucepan, combine coconut 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, stirring constantly, and cooking over medium-high heat for 2 minutes. Remove from heat and stir in cooked rice, pecans and vanilla.
Step 3
Pour mixture into a greased 13×9-inch baking dish. Bake, uncovered, for 30 minutes or until a knife inserted near the center comes out clean.
Step 4
Meanwhile, whip the heavy cream to soft peaks. Add the maple syrup and continue to beat until stiffer peaks form. Don’t overwhip. Serve with warm pudding.
Recipe Tip
For sweeter pudding, increase brown sugar to 1 1/2 cups. To add flavor to your toasted pecans, drizzle them with vegetable oil before toasting in the oven for 5-10 minutes.
