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Maple Rice Pudding

by Jonathan Cheung

Take the chill out of the spring air during Sugar shack season with this yummy maple rice pudding – how much more Canadian can you get! Discover and learn more on how to cook sushi rice in a rice cooker.

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Maple-rice-pudding

Ingredients

  • 3/4 cup / 175mL Dainty Short rice
  • 1 1/2 cups/375mL Water
  • 2 cups/500mL Whole Milk
  • 1/4 cup/65mL Maple Syrup
  • 1 pinch Nutmeg
  • 2 pinches Cinnamon
  • 1 pinch ground Clove
  • 1 tbsp Butter
  • Optional garnishes:
  • 1 Handful chopped & toasted Pecans
  • Handful of Raisins
  • 1/2 cup Mixed berries
  • Maple sugar to sprinkle

Preparation

1

Combine the rice and water in a medium pot over medium heat. Bring to a simmer and allow to gently bubble over low heat for 20 minutes, until almost all the water is absorbed.

2

Stir in 1 3/4 cups/175mL Milk, maple syrup, nutmeg, cinnamon, and clove. Bring back to a simmer and allow to cook for another 15 minutes, or until thick and creamy. Add in the remaining milk if too thick and stir in the butter.

3

Pour into serving bowls/dishes and garnish with pecans, raisins, berries or maple sugar if desired. Serve hot, warm or cold.


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