Baked Pecan Rice Pudding
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This super easy Baked Pecan Rice Pudding comes together in minutes, and bakes to perfection in less than an hour for creamy, spice-filled treat!JUMP TO RECIPE
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This old fashioned rice pudding is baked, custard-y and full of flavor. And best of all- it couldn’t be easier to pull together.
All you need is some cooked rice, a few eggs, some sugar, milk, cream, honey, spices and pecan chips. Stir everything together, bake for 45 minutes- and out comes a delightful rice pudding that tastes great warm or chilled.
It’s better than store bought, and you probably have at least half of the ingredients lying around the pantry!
Baked Rice Pudding: An oldie but a goodie!
Rice pudding may be old fashioned, but it is most definitely an underrated delight! Skeptical? Serve this Baked Pecan Rice Pudding at your next dinner party or family dinner, and watch it disappear! It’s great warm and gooey, or chilled and creamy. You can drizzle it with a bit of honey for a little extra oomph, or- if you really want to make this dessert ultra-decadent, serve it topped with my Honey and Rum Whipped Cream!
Baked Pecan Rice Pudding
- 2 cups cooked jasmine rice (cooled or leftover)
- 2 eggs, plus 1 yolk- beaten
- 1 1/2 cups milk (I used 2%)
- 1/2 cup heavy cream
- 3/4 cup sugar
- 1 tbsp honey
- 1 tsp fresh nutmeg, grated
- 1/2 tsp ground cinnamon
- 1/4 cup pecan chips
- Grease a 9×12 casserole dish with butter or cooking spray, and preheat the oven to 350 degrees. 2. Whisk all ingredients (except rice) until well combined. Stir in cooled, cooked rice (leftover is great). 3. Pour rice mixture in casserole dish and bake, uncovered, for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. 4. Allow to cool at least 30 minutes before serving. Tastes great warm or chilled!
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Hi, I’m Sharon!
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