Name: Maple Pecan Rice Pudding
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 3/4 cup Arborio rice; 5 cups whole milk; 1/2 cup granulated sugar; 1/2 teaspoon kosher salt; 1 vanilla bean, split lengthwise with seeds scraped; 1/2 cup pure maple syrup; 3/4 cup chopped pecans, toasted; 1/2 teaspoon pure vanilla extract

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Creamy, comforting, and gently sweetened with pure maple syrup, this Maple Pecan Rice Pudding inspired by Ina Garten is a cozy dessert that feels both rustic and elegant. Tender Arborio rice slowly simmers in rich milk until perfectly creamy, then gets finished with toasted pecans and warm maple flavor for a dessert that’s simple yet deeply satisfying.

Why You’ll Love This Recipe

This rice pudding is the ultimate comfort dessert with a refined touch. The Arborio rice creates a naturally creamy texture without the need for heavy cream, while the maple syrup adds a rich, caramel-like sweetness that pairs beautifully with crunchy toasted pecans.

You’ll love that it’s:

Wonderfully creamy without being overly heavy
Sweetened naturally with pure maple syrup
Perfect served warm or chilled
Made with pantry-friendly ingredients
Ideal for make-ahead entertaining

It’s a timeless dessert that works just as well for a holiday table as it does for a quiet evening treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3/4 cup Arborio rice
5 cups whole milk
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 vanilla bean, split lengthwise with seeds scraped
1/2 cup pure maple syrup
3/4 cup chopped pecans, toasted
1/2 teaspoon pure vanilla extract

Directions

In a medium heavy-bottomed saucepan, combine the Arborio rice, whole milk, granulated sugar, kosher salt, and the vanilla bean seeds along with the scraped pod.
Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.
Once it reaches a boil, lower the heat to a gentle simmer. Cook uncovered for 25 to 30 minutes, stirring every few minutes, until the rice is tender and the mixture has thickened to a creamy consistency.
Remove the vanilla bean pod and discard.
Stir in the pure maple syrup and vanilla extract. Continue cooking for an additional 2 to 3 minutes until fully incorporated.
Remove from heat and allow the pudding to rest for 5 minutes. It will continue to thicken as it cools.
Stir in most of the toasted pecans, reserving a small handful for garnish.
Serve warm, or transfer to serving dishes and chill for at least 2 hours. Garnish with the remaining toasted pecans before serving.

Servings and timing

Servings: 6 servings

Preparation time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes (plus chilling time if served cold)

Variations

For a deeper maple flavor, replace 2 tablespoons of the granulated sugar with additional maple syrup.

Add 1/3 cup golden raisins during the last 10 minutes of cooking for extra texture and sweetness.

For a richer pudding, substitute 1 cup of the whole milk with half-and-half.

Sprinkle a pinch of ground cinnamon or nutmeg into the milk while cooking for a warm spice note.

Top with whipped cream and a drizzle of maple syrup for an elevated presentation.

Storage/Reheating

Store leftover rice pudding in an airtight container in the refrigerator for up to 4 days.

Because rice pudding thickens as it chills, stir in 1 to 2 tablespoons of milk before serving to loosen the texture.

To reheat, warm gently in a saucepan over low heat, stirring frequently and adding a splash of milk as needed. You can also microwave in 30-second intervals, stirring between each interval until warmed through.

FAQs

Can I use a different type of rice?

Arborio rice is recommended because its high starch content creates a creamy texture. Long-grain rice can be used, but the pudding will be less rich and creamy.

Can I make this recipe dairy-free?

Yes, you can substitute whole milk with full-fat coconut milk or a creamy oat milk. The flavor and texture will vary slightly.

Why is my rice pudding too thick?

Rice pudding continues to thicken as it cools. Simply stir in a little milk to reach your desired consistency.

Can I make this ahead of time?

Yes, this dessert is excellent made ahead. Prepare it a day in advance and refrigerate until ready to serve.

How do I toast pecans properly?

Spread chopped pecans on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, stirring once, until fragrant and lightly browned.

Can I freeze rice pudding?

Freezing is not recommended, as the texture can become grainy once thawed.

Is this recipe overly sweet?

The sweetness is balanced by the maple syrup and pecans. If you prefer a less sweet pudding, reduce the granulated sugar by 2 tablespoons.

Can I serve this cold?

Yes, it’s delicious both warm and chilled. Chilling makes it thicker and more set.

What can I use instead of a vanilla bean?

You can substitute with 1 teaspoon of pure vanilla extract if you don’t have a vanilla bean.

How do I prevent the milk from scorching?

Use a heavy-bottomed saucepan and stir regularly, especially toward the end of cooking, to prevent sticking and scorching.

Conclusion

This Maple Pecan Rice Pudding brings together creamy Arborio rice, pure maple syrup, and toasted pecans for a dessert that feels both comforting and elegant. Inspired by the classic style of Ina Garten, it’s simple to prepare yet impressive enough for guests. Whether served warm on a chilly evening or chilled for a make-ahead treat, this pudding is sure to become a favorite in your dessert rotation.