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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  • 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



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.


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.


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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