Pecan Rice Pudding Recipes

Steps:

• In a medium saucepan over medium heat, bring rice and milk to a boil. Reduce heat, cover and simmer 25 minutes. Stir in maple syrup, lemon zest and pecans. Pour into serving dishes and chill until set.

Steps:

• In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15x10x1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool. , Meanwhile, in a large bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. Place half of the pecan mixture in a 13x9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving.

Steps:

• Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir until tender, 3-5 minutes. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil., Bake, covered, until liquid is absorbed and rice is tender, 1 to 1-1/4 hours. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.

Steps:

• Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

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.

Steps:

• In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted.
• Swirl the butter in the custard cup, coating sides and bottom.
• Pour the excess butter from the custard cup into the beaten egg.
• Stir in the dark corn syrup and vanilla.
• Stir together flour and baking powder.
• Stir flour mixture into egg mixture.
• Gently fold in chopped pecans.
• Pour the pecan mixture into the buttered 15-ounce custard cup.
• Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute.
• Sift a little powdered sugar atop.
• Serve warm with light cream, if desired.