Pecan Praline Rice Pudding

Serves 8

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1 cup Mahatma® White Rice
1 pkg (1 oz.) instant butterscotch pudding mix
2 cups milk
1 container (8 oz.) frozen whipped topping
1 cup pecan halves
1/2 cup granulated sugar
non-stick cooking spray

Cooking Directions

Prepare rice according to package directions.  Cool.

In a medium bowl combine pudding mix with milk.  Whisk until thickened.  Fold in rice and topping.  Refrigerate until set, about 1 hour.  

Meanwhile, in a medium saucepan combine pecans and sugar.  Stir occasionally over medium-low heat until sugar melts, coating all the pecans.  Pour mixture out onto a sheet of parchment paper that had been coated with non-stick cooking spray.  Allow to cool completely.  Break into small pieces.  

When pudding has cooled, spoon into serving dishes and top with pecan praline pieces.