Cinnamon and Pecan Rice Pudding

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    515

A sweet take on a classic creamy risotto. Warm with cinnamon and the sweet, caramel flavor of brown sugar, this nutty dessert would be wonderful with a dollop of cold whipped cream on top.

recipe updated Nov 17, 2021

Ingredients

  • Milk icon
    Milk
    600 ml
  • Hazelnuts icon
    Hazelnuts
    70 g
  • Pecan pieces icon
    Pecan pieces
    65 g
  • Butter icon
    Butter
    60 g
  • Risotto rice icon
    Risotto rice
    90 g
  • Brown sugar icon
    Brown sugar
    5 teaspoons
  • Ground cinnamon icon
    Ground cinnamon
    1 teaspoon

Tools

  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon Medium bowl
  • kCook icon Large serving bowl
  • kCook icon Food processor bowl
  • kCook icon Medium cast iron skillet
  • kCook icon Saucepan

Step preview

  1. Get a clean medium cast iron skillet
  2. Heat - medium heat
  3. Add hazelnuts and pecan pieces to the medium cast iron skillet
  4. Fry until light golden
  5. Remove then set aside
  6. Melt butter a clean saucepan
  7. Add risotto rice to the saucepan
  8. Cook while stirring occasionally - 1 min
  9. Add milk to a clean medium bowl
  10. Stir in brown sugar and ground cinnamon to the milk mixture
  11. Transfer milk mixture to rice bit by bit until completely mixed
  12. Mix until completely mixed - 20 min
  13. Transfer rice to 4 large serving bowls
  14. Transfer nuts to food processor bowl
  15. Add brown sugar to the nuts
  16. Blitz
  17. Arrange nuts in 4 large serving bowls
  18. Serve immediately
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