"Sprinkle with finely chopped pecans and serve with ice cream or whipped cream." — sal
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2 1/4 cups
uncooked white rice
grated lemon zest
a nice little twist on traditional rice pudding. I really liked it!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Rice Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 70
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