Crustless Pecan Pie Rice Pudding
Cuisine: Pudding
Author: Betsy Cohen
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
If you prefer a creamier rice pudding, increase the amount of milk used in the rice pudding to 3½ - 4 cups total. The candied pecans may be made ahead of time and stored in a plastic bag.
  • Candied pecans:
  • 1 egg white
  • ½ cup (3.80 ounces) sugar
  • ¼ teaspoon vanilla extract
  • 1 cup (4 ounces) pecan pieces
  • Rice pudding:
  • 1½ cups (10.25 ounces) rice
  • 3 cups (26.25 ounces) milk
  • pinch of salt
  • ½ cup (4.60 ounces) light brown sugar
  • ¼ cup (1.85 ounces) sugar
  • ½ teaspoon vanilla extract
  • 1½ cups (3.10 ounces) pecan pieces, toasted
  1. For the candied pecans:
  2. Preheat the oven to 250°. Line a baking pan with parchment paper and set aside.
  3. Stir together the egg white, sugar and vanilla in a small bowl until the mixture is creamy white. Mix in the pecan pieces.
  4. Transfer the mixture to the prepared pan. Bake at 250° for 50-55 minutes, stirring periodically.
  5. Remove from the oven and cool completely.
  6. For the rice pudding:
  7. Place the rice, milk and salt into a medium saucepan. Cover and cook over low heat until most of the milk is absorbed, stirring frequently so that the rice does not stick to the bottom of the pan. Add the brown sugar, sugar and vanilla and continue cooking until the liquid is absorbed. Stir in the toasted pecans.
  8. Transfer to individual serving bowls or one large serving bowl and top with candied pecans.
  9. The rice pudding may be served hot, room temperature or cold. If rewarming, add more milk while warming.
Recipe by Desserts Required at