Toasted Pecan Rice Cream
Indulge in the nutty, velvety decadence of Toasted Pecan Rice Cream, a creamy dessert that combines the comforting texture of short-grain rice with the rich, toasty notes of pecans. This recipe elevates simple ingredients like whole milk, heavy cream, and a touch of vanilla extract into a stunningly smooth, pudding-like treat. The toasted pecans, finely chopped for maximum flavor, are blended into the mixture for a luxurious nuttiness, while a garnish of warm cinnamon or nutmeg adds a hint of spice. Perfectly balanced between creamy and slightly crunchy, this chilled dessert is elegant yet easy to prepare, making it an ideal finale for dinners or a satisfying snack on a cozy afternoon. With just 15 minutes of prep and a handful of pantry staples, you’ll have a dessert that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup Pecans
- 1 cup Short-grain white rice
- 2.5 cups Water
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Optional: Ground cinnamon or nutmeg for garnish
Instructions
Preheat a skillet over medium heat and add the pecans. Toast them for 5-7 minutes, stirring occasionally, until they are fragrant and lightly browned. Remove from heat and let them cool. Once cooled, chop them finely or pulse in a food processor until they form small crumbs.
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed.
In a separate large saucepan, combine the cooked rice, whole milk, heavy cream, sugar, and salt. Place the saucepan over medium heat and stir to combine.
Bring the mixture to a gentle simmer, stirring frequently to prevent the rice from sticking to the bottom of the pan. Let it cook for 10-15 minutes or until the mixture thickens slightly.
Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until fully incorporated. Fold in the toasted pecans, reserving a small amount for garnish if desired.
Allow the mixture to cool slightly, then transfer it to a blender. Blend until smooth and creamy. For a chunkier texture, blend only half of the mixture and stir it back into the rest of the rice cream.
Spoon the toasted pecan rice cream into serving bowls and chill in the refrigerator for at least 1 hour.
Before serving, garnish with the reserved toasted pecans and a sprinkle of ground cinnamon or nutmeg, if desired.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 22.1 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 245.5 g | 89% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 178.7 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 737 mg | 57% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1236 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
