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!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Spoon the toasted pecan rice cream into serving bowls and chill in the refrigerator for at least 1 hour.

Step 9

Before serving, garnish with the reserved toasted pecans and a sprinkle of ground cinnamon or nutmeg, if desired.

Nutrition Facts

Serving size	1802.6 grams (1802.6g)

Amount per serving	% Daily Value*
Calories	2748

Total Fat 180.20g	231%
Saturated Fat 70.50g	353%
Polyunsaturated Fat 22.10g
Cholesterol 330mg	110%
Sodium 878mg	38%
Total Carbohydrate 245.50g	89%
Dietary Fiber 10.80g	39%
Total Sugars 178.70g
Protein 30.10g	60%

Vitamin D 215IU	1074%
Calcium 737mg	57%
Iron 3mg	17%
Potassium 1236mg	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.

Source of Calories

Fat: 59.5%

Protein: 4.4%

Carbs: 36.0%