Pumpkin rice pudding.
Yield: Makes 8 servings.
Ingredients:
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
Preparation:
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.