Description
A cozy, spiced, caramel-kissed dessert featuring short-grain rice simmered in whole milk and heavy cream with brown sugar and maple syrup, finished with toasted pecans for a crunchy contrast.
Ingredients
Scale
- 1 cup short-grain white rice (200g)
- 4 cups whole milk (960ml)
- 1/2 cup heavy cream (120ml)
- 1/2 cup packed brown sugar (100g)
- 1/4 cup real maple syrup (60ml)
- 2 tablespoons unsalted butter (30g)
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup pecan halves (60g)
- Extra maple syrup for drizzling
- Flaky sea salt for garnish (optional)
Instructions
- Prep ingredients: Measure brown sugar, maple syrup, cinnamon, and nutmeg. Chop pecans if large and grate nutmeg if using whole.
- Toast pecans: Heat a small skillet over medium-low heat. Toast pecan halves for 2-3 minutes until fragrant and slightly darker. Remove and let cool completely.
- Combine base: In a heavy-bottomed saucepan, combine rice, milk, heavy cream, brown sugar, maple syrup, cinnamon, nutmeg, and salt. Stir to dissolve sugar.
- Simmer: Place pot over medium heat and bring to a gentle simmer (5-7 minutes). Reduce heat to low, cover slightly ajar, and cook for 30-40 minutes, stirring every 10 minutes until rice is tender and mixture is creamy. Add splash of milk if too thick.
- Temper eggs: Whisk egg yolks with a ladleful of hot milk mixture in a small bowl to raise temperature gradually.
- Finish pudding: Pour tempered eggs back into the saucepan. Add butter and vanilla extract. Cook over low heat for 1-2 minutes, stirring constantly, until pudding thickens slightly. Do not boil. Remove from heat.
- Serve: Ladle into bowls. Top with chopped toasted pecans, a drizzle of extra maple syrup, and flaky sea salt if desired. Serve warm or chilled.
Notes
Use short-grain white rice for creaminess; long-grain will result in a separate texture. Toasting pecans is essential for flavor and crunch. The pudding thickens significantly as it cools; add a splash of milk when reheating leftovers. Do not boil after adding eggs to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 28
- Sodium: 120
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
Keywords: rice pudding, maple syrup, brown sugar, toasted pecans, fall dessert, comfort food, creamy pudding, gluten-free dessert