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Pecan Rice Pudding


"Sprinkle with finely chopped pecans and serve with ice cream or whipped cream."
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1 h servings 345 cals
Original recipe yields 8 servings

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  1. 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.

Nutrition Facts

Per Serving: 345 calories; 7.7 g fat; 59.4 g carbohydrates; 8.8 g protein; 10 mg cholesterol; 53 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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a nice little twist on traditional rice pudding. I really liked it!

Sal needs to take a look at this recipe. I suspect there is a misprint as the measurements are all wrong. I started the recipe as directed but after the rice had cooked all I had was dry, stic...

I used brown rice for this, so I should have used only 1 cup of rice to make it have a smoother texture. I loved the maple and citrus flavors together! The pecans add a wonderful touch of crun...