Pumpkin Pecan Rice Pudding Bars

1 bag Success White Rice

1 cup pecans

4 cups coconut milk

1 can (15 oz) pumpkin puree

3/4 cup brown sugar

2 tsp pumpkin pie spice

1/2 tsp salt

3 eggs

1/2 tsp vanilla extract

1 cup heavy whipping cream

2 tbsp maple syrup

Prepare rice according to package directions. Preheat oven to 350 F. Spread pecans on baking sheet and toast 8-10 minutes. Cool then chop.

In large saucepan over medium-high heat, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to boil, stirring constantly. Slowly add about 1/2 cup hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans.

Pour mixture into greased 13-by-9-inch baking dish. Bake, uncovered, 30 minutes, or until knife inserted near center comes out clean.

Whip heavy cream to soft peaks then add maple syrup and continue beating until peaks form. Serve with warm pudding.

Tip: For sweeter pudding, increase brown sugar to 1 1/2 cups.

Find more sweet holiday recipe inspiration at SuccessRice.com.

Pumpkin Pecan Rice Pudding Bars
Scroll to top