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Praline Pumpkin Rice Pudding

  • 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
  1. Reserve 2 tablespoons evaporated milk; set aside for Praline Topping.
  2. In heavy saucepan over medium heat, combine remaining evaporated milk, cooked rice, pumpkin, 1/2 cup brown sugar, pumpkin pie spice and salt.
  3. Stirring occasionally, cook 8 to 10 minutes, or until pudding begins to thicken.
  4. Pour into 2-quart serving dish or individual dessert dishes.
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.

Each serving provides 290 calories, 6 grams protein, 12 grams fat, 36 grams carbohydrate, 2 grams dietary fiber and 140 milligrams sodium.

Makes 8 servings

Recipes provided by USDA MyPlate Kids Partner Group member: USA Rice