Ingredients
1
|
can
|
(12 oz.) evaporated milk, divided
|
3
|
cups
|
Mahatma® White Rice, cooked
|
1
|
cup
|
canned pumpkin
|
3/4
|
cup
|
packed brown sugar, divided
|
1
|
tsp
|
pumpkin pie spice
|
1/4
|
tsp
|
salt
|
2
|
Tbsps
|
unsalted butter
|
1
|
cup
|
pecans, coarsely chopped
|
1
|
tsp
|
vanilla extract
|
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.