1h 5m$5.93Maple Pecan Rice Pudding
Creamy stovetop rice pudding sweetened with pure maple syrup and warmed with cinnamon and vanilla. Toasted pecans add a crisp, nutty finish to this cozy autumn dessert.
Shopping options
Pure maple syrup
0.33 Cup
Anderson's Pure Maple Syrup
17%
Pecan halves
0.5 Cup
Simple Truth® Halves Pecans
16%
Vanilla extract
1.5 Teaspoon
McCormick Pure Vanilla Extract
13%
Ground cinnamon
0.5 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
1%
Arborio rice
0.75 Cup
Kroger® Arborio Rice
33%
Whole milk
4.5 Cup
Kroger® Vitamin D Whole Milk Half Gallon
56%
Fine salt
0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- Whole milk-4.5 cups
- Arborio rice-0.75 cups
- Pecan halves-0.5 cups
- Pure maple syrup-0.33 cups
- Vanilla extract-1.5 teaspoons
- Ground cinnamon-0.5 teaspoons
- Fine salt-0.25 teaspoons
Wash your hands and use clean equipment and work surfaces. Leave the rice unrinsed; its surface starch helps make the pudding creamy.
Combine the rice, 4 cups of the milk, and the salt in the saucepan. Heat over medium heat, stirring frequently, until small bubbles appear around the edges, about 6–8 minutes. Reduce the heat to low so the milk barely simmers.
Hot milk can foam up quickly; keep the saucepan at a gentle simmer and lower the heat if the milk begins to rise.
Cook uncovered for 30–40 minutes, stirring every 1–2 minutes and scraping the bottom and corners of the pan. Stir more frequently as the mixture thickens. The rice should become plump and nearly tender, with only a slight firmness at its center. Avoid a rolling boil, which can scorch the milk.
Meanwhile, toast the pecans in the dry skillet over medium-low heat for 4–6 minutes, stirring frequently, until fragrant and slightly darker. Transfer them to the cutting board, let cool, and roughly chop.
Stir the maple syrup, cinnamon, and remaining 1/2 cup milk into the rice. Continue gently simmering for 5–8 minutes, stirring frequently, until the rice is fully tender with no chalky center. If necessary, continue cooking over very low heat until tender. The pudding should be creamy and flow slowly from a spoon, with a little loose milk surrounding the grains; stop before it becomes stiff.
Remove the saucepan from the heat and stir in the vanilla. Let the pudding rest for 5 minutes, then stir again. It will thicken as it stands but should remain softly spoonable.
Divide the warm pudding among six servings. Scatter all the chopped pecans evenly over the six portions just before serving to preserve their crunch.
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