A welcome guest in 57,000 homes! November 2023
5
Here’s what’s Cookin’
By Phyllis Hays, #11
1 bag Success White Rice
1 cup pecans
4 cups coconut milk
1 can (15 ounces) pumpkin
puree
3/4 cup brown sugar
2 teaspoons pumpkin pie
spice
1/2 teaspoon salt
3 eggs
1/2 teaspoon vanilla extract
1 cup heavy whipping
cream
2 tablespoons maple syrup
Pumpkin Pecan Rice
Pudding Bars
Prepare rice according to package directions. Preheat oven to
350 F. Spread pecans on baking sheet and toast 8-10 minutes.
Cool then chop.
In large saucepan over medium-high heat, combine milk,
pumpkin, brown sugar, pumpkin pie spice and salt. Bring to
boil, stirring constantly. Slowly add about 1/2 cup hot liquid
to eggs and beat well. Stir egg mixture back into saucepan
and cook over medium-high heat 2 minutes. Remove from
heat and stir in cooked rice, vanilla and pecans.
Pour mixture into greased 13-by-9-inch baking dish. Bake,
uncovered, 30 minutes, or until knife inserted near center
comes out clean.
Whip heavy cream to soft peaks then add maple syrup and
continue beating until peaks form. Serve with warm pudding.
