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Praline Pumpkin Rice Pudding: Date Added: 29 Jul 2011
Listed in: Desserts

1 12-ounce can evaporated milk, divided
3 cups cooked short or medium grain white rice
1 cup canned pumpkin
3/4 dark brown sugar, divided
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 tablespoon butter
2/3 cup coarsely chopped pecans

Cooking Instructions

Servings: Makes 8 servings

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

Recipe and photo used with permission by the USA Rice Federation. For more information about rice, visit

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Praline Pumpkin Rice Pudding
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