Ingredients
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1
|
can
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(12 oz.) evaporated milk, divided
|
|
3
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cups
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Mahatma® White Rice, cooked
|
|
1
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cup
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canned pumpkin
|
|
3/4
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cup
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packed brown sugar, divided
|
|
1
|
tsp
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pumpkin pie spice
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|
1/4
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tsp
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salt
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|
2
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Tbsps
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unsalted butter
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|
1
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cup
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pecans, coarsely chopped
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|
1
|
tsp
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vanilla extract
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Cooking Directions
Reserve 2 tablespoons evaporated milk; set aside for Praline Topping.
In heavy saucepan over medium heat, combine remaining evaporated milk, cooked rice, pumpkin, 1/2 cup brown sugar, pumpkin pie spice and salt. Stirring occasionally, cook 8 to 10 minutes, or until pudding begins to thicken.
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 tbsps evaporated milk; cook 1 to 2 minutes, or until mixture is smooth. Stir in nuts and vanilla. Spoon pecan mixture over pudding. Serve at room temperature.