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Pumpkin Pecan Rice Pudding Bars

Servings 4
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 1 bag Success White Rice
  • 1 cup pecans
  • 4 cups coconut milk
  • 1 can pumpkin puree 15 ounces
  • 3/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons maple syrup

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