Cinnamon and Pecan Rice Pudding

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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 Oct 8, 2019


  • Milk icon
    2.5 cups (600ml)
  • Hazelnuts icon
    about ½ cup (68g)
  • Pecan pieces icon
    Pecan pieces
    about ½ cup (64g)
  • Butter icon
    about ¼ cup (58g)
  • Risotto rice icon
    Risotto rice
    about ½ cup (104g)
  • Brown sugar icon
    Brown sugar
    5 tsp (20g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (3g)


  • 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 the milk mixture
  11. Transfer milk mixture to rice bit by bit
  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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