Pumpkin Pecan Rice Pudding Bars
Ingredients
- 1 bag (14-ounce) white rice
- 1 cup pecans
- 4 cups coconut milk
- 1 can (15-ounce) pumpkin purée
- ¾ cup brown sugar*
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 3 eggs
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons maple syrup
Directions
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Prepare rice according to package directions. Preheat oven to 350 degrees. Spread pecans on baking sheet and toast 8–10 minutes. Cool and chop.
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In large saucepan over medium- high heat, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to boil, stirring constantly.
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Slowly add ½ cup hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat for 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans.
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Pour mixture into greased 13-by-9-inch baking dish. Bake, uncovered, 30 minutes or until knife inserted near center comes out clean.
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Whip heavy cream to soft peaks then add maple syrup and continue beating until peaks form. Serve with warm pudding.
