Pecan Rice Pudding

Pecan Rice Pudding

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h
sal
Recipe by  sal

“Sprinkle with finely chopped pecans and serve with ice cream or whipped cream.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a medium saucepan over medium heat, bring rice and milk to a boil. Reduce heat, cover and simmer 25 minutes. Stir in maple syrup, lemon zest and pecans. Pour into serving dishes and chill until set.

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Reviews (3)

Rate This Recipe
APRILB7070
4

APRILB7070

a nice little twist on traditional rice pudding. I really liked it!

Kathy G
3

Kathy G

Sal needs to take a look at this recipe. I suspect there is a misprint as the measurements are all wrong. I started the recipe as directed but after the rice had cooked all I had was dry, sticky rice. I had to put the rice in a large casserole dis and break up the rice before I could proceed. I ended up adding another qt. of milk, doubling the maple syrup and adding 4 T. brown sugar. I then baked it for about 25 minutes and it soaked up all my milk again. At this point, the flavor is good but I will have to add at least another qt of milk for it to have any creamy texture. I should have known that 2 1/4 cups of uncooked rice would never work with only 1 qt of milk. I suspect the recipe called for cooked rice, not uncooked!

sueb
0

sueb

I used brown rice for this, so I should have used only 1 cup of rice to make it have a smoother texture. I loved the maple and citrus flavors together! The pecans add a wonderful touch of crunch!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 59.4 g
  • 19%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Creamy Rice Pudding

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Rice Pudding