Pecan Pumpkin Rice Pudding

Serves 8

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Ingredients

1 can (12 oz.) evaporated milk, divided
3 cups Blue Ribbon® White Rice, cooked
1 cup canned pumpkin
3/4 cup packed brown sugar, divided
1 tsp pumpkin pie spice
1/4 tsp salt
2 Tbsps unsalted butter
1 cup pecans, coarsely chopped
1 tsp vanilla extract

Cooking Directions

Reserve 2 tablespoons evaporated milk; set aside for Praline Topping.

In heavy saucepan over medium heat, combine remaining evaporated milk, cooked rice, pumpkin, 1/2 cup brown sugar, pumpkin pie spice and salt. Stirring occasionally, cook 8 to 10 minutes, or until pudding begins to thicken.

Pour into 2-quart serving dish or individual dessert dishes.

PRALINE TOPPING: Melt butter in heavy skillet over low heat. Add remaining 1/4 cup brown sugar and 2 tbsps evaporated milk; cook 1 to 2 minutes, or until mixture is smooth. Stir in nuts and vanilla. Spoon pecan mixture over pudding. Serve at room temperature.