Best Maple Pecan Rice Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAPLE PECAN RICE PUDDING



Maple Pecan Rice Pudding image

Provided by Ina Garten

Categories     dessert

Yield 6 servings

Number Of Ingredients 11

3/4 cup raisins
3 tablespoons bourbon, such as Makers Mark
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, lightly beaten
1 teaspoon pure vanilla extract
1/4 cup pure maple syrup, plus extra for serving (optional)
1/2 teaspoon natural maple flavoring
3/4 cup toasted pecans, chopped

Steps:

  • In a small bowl, combine the raisins and bourbon. Set aside.
  • Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
  • Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.

APPLE RUM PECAN MAPLE RICE PUDDING



Apple Rum Pecan Maple Rice Pudding image

I had not liked rice pudding, ever. But then, one day, with my own family, I experimented, and made my own, with all our favorite things in a rice pudding. Apples, Rum, Candied Pecans, Maple Syrup, with a subtle hint of pie spices. Yum! It changed my mind! Any company, to whom I have served this little dish packed full of...

Provided by Catie B

Categories     Other Snacks

Time 1h10m

Number Of Ingredients 11

4 c milk
1 c rice, long grain white rice
1 c sugar
½ tsp salt
1 sweet apple, (like yellow delicious, pink lady, gala), peeled,cored, and diced
½ c pecans, toasted, and chopped
1/3 c (real!) maple syrup
2 large eggs
3 Tbsp golden rum
¼ tsp ground allspice
1 pinch ground nutmeg

Steps:

  • 1. In good sturdy saucepan, mix milk, rice, ⅔ cup sugar, and salt. Bring to simmer over medium-high heat. Reduce to low, cover; simmer, stirring occasionally 20 minutes. Add Apple; cook, covered, 20 minutes, until tender.
  • 2. Meanwhile, in small saucepan, heat remaining ⅓ cup sugar and 2 Tablespoons water over high heat. Boil until light amber in color, about 5 to 7 minutes.
  • 3. Line baking sheet with foil; grease foil well. Spread pecans out over foil. Pour amber sugar mixture over pecans. Let cool; break or chop into small pieces.
  • 4. In a mixing bowl, whisk maple syrup, and eggs. Stir in rum, allspice, and nutmeg into rice mixture. Whisk small amount of rice mixture into maple syrup mixture. Stir maple syrup mixture back into rice mixture; cook until thickened (160℉), about 3 minutes. Divide among 8 cups, top with sugared pecans.
  • 5. **Note: The alcohol from the rum will boil off, so letting children eat pudding need not be a concern. However, should you not want to use alcohol for any reason, use 3 tablespoons water, and 1 to 1½ tsp. Rum extract (amount depends on the strength of your flavoring or extract; taste to suit) to replace golden rum.

MAPLE PECAN RICE PUDDING



MAPLE PECAN RICE PUDDING image

Categories     Dessert     Bake     Quick & Easy     Healthy

Yield 4 people

Number Of Ingredients 11

1/2 cup Farmhouse® Long Grain White Rice
1-1/2 cups water
1/8 teaspoon salt
1-1/2 cups milk
1 cup pecans, chopped and toasted
1/2 cup maple syrup
2 large eggs
1 large egg yolk
1 teaspoon vanilla
1/4 teaspoon cinnamon
Whipped cream

Steps:

  • Preheat oven to 350°. In small sauce pan over medium heat, bring rice, water and salt to boil. Reduce to low boil, cover, and cook for 20 minutes. Remove from heat. While rice is cooking, place milk and 1/2 cup pecans in small sauce pan. Bring just to a boil and remove from heat. Cover and let sit for 15 minutes. Strain milk mixture into medium bowl. Discard cooked pecans. Stir in maple syrup. Add eggs and egg yolk, vanilla and cinnamon. Stir until blended. Stir cooked rice into milk mixture. Place in 6 cup greased soufflé dish. Place soufflé dish in a large roasting pan. Fill roasting pan with hot water until about half way up the soufflé dish. Bake in preheated oven until soufflé is set in the center and brown around the edges, about 1 hour. Remove soufflé dish from oven and water bath. Let cool at least 15 minutes. Serve with whipped cream and sprinkled with remaining pecans.

Related Topics