APPLE CIDER RICE PUDDING WITH CANDIED PECANS

Apple Cider Rice Pudding with Candied Pecans image

A sweet, appley and warmly spiced rice pudding is the perfect ticket for fall. This dessert is easy to make and is delicious served warm or cold.

Provided by Erin Jeanne McDowell

Categories dessert

Time 35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 cups whole milk
2 cups apple cider
1/2 cup jasmine rice
1/3 cup dark brown sugar
1/2 teaspoon fine sea salt
1/2 cup heavy cream
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
Ground cinnamon, as needed, for finishing
1 cup granulated sugar
1 teaspoon ground cinnamon
Kosher salt
2 cups pecan halves
1 tablespoon heavy cream
1 teaspoon pure vanilla extract

Steps:

Start the rice pudding: In a medium pot, combine the milk, cider, rice, brown sugar, and salt over medium heat. Stirring frequently, heat the mixture to a simmer. Continue to simmer over medium-low heat, stirring frequently, until the rice is tender and absorbs most of the liquid and the liquid becomes thick, 25 to 30 minutes.
While the pudding cooks, make the candied pecan topping: In a medium pot, combine the granulated sugar with the cinnamon, 1/4 cup water and a pinch of salt. Begin to heat over medium heat until the mixture melts, stirring gently occasionally.
Cook the mixture, stirring frequently, until light golden brown and boiling. Continue cooking, swirling frequently without stirring, until golden brown and caramelized. Add the pecans and continue to cook over medium heat, stirring frequently to glaze and coat the nuts fully. Continue cooking, tossing, until the mixture no longer appears liquid and the nuts become more difficult to stir, 3 to 5 minutes. Remove from the heat, and stir in the cream and vanilla, stirring well to combine.
Pour onto a parchment paper-lined baking sheet to cool completely, 10 to 15 minutes, then coarsely chop.
Finish the rice pudding: When the rice pudding has reached the appropriate doneness, turn the heat to low, and stir in the cream, butter, and vanilla. Cook until the mixture is heated through, 2 to 3 minutes.
Serve the rice pudding warm or pour it into a heatproof bowl, cover directly with plastic wrap and refrigerate until ready to serve cold. Serve dusted with cinnamon and topped with the coarsely chopped candied nuts.