Praline Pumpkin Rice Pudding


1 12-ounce can regular (not low fat) coconut milk, divided
3 cups cooked short or medium grain white rice
1 cup canned pumpkin
3/4 sugar, divided
1 teaspoon gfcf pumpkin pie spice
1/4 teaspoon sea salt
1 tablespoon ghee
2/3 cup coarsely chopped pecans (optional)

Reserve 2 tablespoons coconut milk; set aside for Praline Topping.
In heavy saucepan over medium heat, combine remaining milk, cooked rice, pumpkin, 1/2 cup maple sugar, pumpkin pie spice and sea 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 ghee in heavy skillet over low heat.
Add remaining 1/4 cup maple sugar and 2 tablespoons coconut 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.

Adapted from a recipe by Patricia Harmon

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