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For a comforting dish full of familiar cold-weather flavors, serve Pumpkin Pecan Rice Pudding Bars. Pumpkin-spice fanatics can enjoy their favorite ingredient mixed into a rice pudding base sweetened with coconut milk, brown sugar, vanilla extract, whipping cream and maple syrup.
This holiday-inspired dessert relies on the fluffiness of Success Boil-in-Bag White Rice as a high-quality, precooked solution. The boil-in-bag rice is quick and easy with no measuring and no mess, and it’s ready in 10 minutes to make seasonal recipes a cinch.Find more sweet holiday recipe inspiration at SuccessRice.com.
Pumpkin Pecan Rice Pudding Bars
Prep Time: 10 minutes
Cook time: 40 minutes
Pumpkin Pecan Rice Pudding Bars Ingredients
1 bag Success White Rice
1 cup pecans
4 cups coconut milk
1 can (15 ounces) pumpkin puree
3/4 cup brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons maple syrup
Tip: For sweeter pudding, increase brown sugar to 1 1/2 cups.
Pumpkin Pecan Rice Pudding Bars Instructions
- 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.
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