• One 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.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.

RecID 11036

nutrition information per serving

290 calories; 12g total fat; 18mg cholesterol; 140mg sodium; 36g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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