Pecan Rice Pudding Recipe - Allrecipes.com
Pecan Rice Pudding Recipe
  • READY IN 1 hr

Pecan Rice Pudding

Recipe by  

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

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Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Nov 28, 2007

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

 
Jan 03, 2012

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!

 

3 Ratings

Apr 10, 2013

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

  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 59.4 g
  • 19%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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