1. Stir together rice, ice cream, pudding mix, milk, pecans, and cinnamon in a medium saucepan.
2. Cook and stir over medium-high heat until the mixture comes to a boil.
3. Portion the hot pudding into an 8x8-inch baking dish or individual cups. Cover and refrigerate at least one hour.
4. Serve with extra cinnamon on top.
Tip: Add some raisins or dried cranberries to the pudding. You can also substitute a variety of other ice cream flavors like strawberry, peach or even chocolate for a twist on flavor.