Pecan Rice Pudding

Pecan Rice Pudding

sal

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

1 h servings 345 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 59.4g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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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, stic...

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 crun...

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