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Praline Pumpkin Rice Pudding"Rice to the Rescue!" Recipe Contest Winner- Patricia Harmon
Yield: Makes 8 servings.

• 1 12-ounce can evaporated milk, divided
• 3 cups cooked short or medium grain white rice
• 1 cup canned pumpkin
• 3/4 dark brown sugar, divided
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 tablespoon butter
• 2/3 cup coarsely chopped pecans

Reserve 2 tablespoons evaporated milk; set aside for Praline Topping.

In heavy saucepan over medium heat, combine remaining evaporated milk, cooked rice, pumpkin, 1/2 cup brown sugar, pumpkin pie spice and salt.

Stirring occasionally, cook 8 to 10 minutes, or until pudding begins to thicken.

Pour into 2-quart serving dish or individual dessert dishes.
Praline Topping: Melt butter in heavy skillet over low heat. Add remaining 1/4 cup brown sugar and 2 tablespoons evaporated milk; cook 1 to 2 minutes, or until mixture is smooth. Stir in nuts to coat. Spoon pecan mixture over pudding. Serve at room temperature.

Nutrition Facts
Calories 290   
Total Fat 12g 
Cholesterol 18mg 
Sodium 140mg 
Total Carbohydrate 36g 
Dietary Fiber 2g 
Protein 6g

USA Rice Federation (


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