Description
Creamy Maple Pecan Rice Pudding made with Arborio rice, whole milk, pure maple syrup, and toasted pecans. Inspired by Ina Garten, this comforting dessert is rich, gently sweet, and perfect served warm or chilled.
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
Instructions
- In a heavy-bottomed saucepan, combine Arborio rice, milk, sugar, salt, vanilla bean seeds, and pod.
- Bring to a gentle boil over medium heat, stirring frequently.
- Reduce to a low simmer and cook uncovered for 25 to 30 minutes, stirring often, until rice is tender and mixture is creamy.
- Remove and discard vanilla bean pod.
- Stir in maple syrup and vanilla extract. Cook 2 to 3 more minutes.
- Remove from heat and rest 5 minutes to thicken.
- Stir in most of the toasted pecans, reserving some for garnish.
- Serve warm or chill for at least 2 hours. Garnish with remaining pecans before serving.
Notes
- If pudding becomes too thick, stir in 1 to 2 tablespoons milk before serving.
- For deeper maple flavor, substitute 2 tablespoons sugar with additional maple syrup.
- Add golden raisins during last 10 minutes of cooking for variation.
- Store refrigerated up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 25 mg
