Cinnamon and Pecan Rice Pudding

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    656

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 Jun 13, 2019

Ingredients

  • Hazelnuts icon
    Hazelnuts
    68g
  • Pecan pieces icon
    Pecan pieces
    64g
  • Butter icon
    Butter
    58g
  • Risotto rice icon
    Risotto rice
    104g
  • Milk icon
    Milk
    600ml
  • Brown sugar icon
    Brown sugar
    20g
  • Ground cinnamon icon
    Ground cinnamon
    3g

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