Rice pudding is a popular dessert because it’s simple, inexpensive, comforting and delicious. Adding real maple syrup gives it a sweet and tasty twist.
About Maple Syrup
Be sure to use real maple syrup for this recipe. Imitation ‘maple flavouring’ and syrups do not have the same rich and distinctive flavour as the real thing. Most maple syrup is produced in New England and Eastern Canada and can be found at many supermarkets with the jams and syrups. Look for amber syrup if possible - the flavour is robust. Unfortunately, real maple syrup is not inexpensive, however, it is delicious and versatile. A bottle will keep for a long time in the fridge once opened. Enjoy it on pancakes, waffles and French toast.
The Right Rice
Arborio rice is a short grain Italian rice that is often used to make risotto. When it cooks, it gives off starch, making it creamy and perfect for rice pudding. Arborio rice can be found in most supermarkets or Italian specialty shops in the pasta and rice section.
This recipe makes a thick, custardy pudding. Folding in whipped cream just before serving is the key to making it creamy and less dense.
Maple Rice Pudding
Serves 4
- 2 Tablespoons unsalted butter, divided in half
- ½ cup real maple syrup
- 2 teaspoons brown sugar
- ½ cup raw Arborio rice
- 2-1/4 cups milk (1% or 2%)
- 1 teaspoon vanilla
- Pinch of salt
- 1 large egg
- 1/3 cup whipping cream
- 1 teaspoon sugar
- Optional additions: ¼ cup raisins, ¼ cup walnuts
- In a small pan, melt one tablespoon of the butter. Add the brown sugar and stir until it melts into the butter. Stir in the maple syrup until smooth. Simmer for 30 seconds. Remove from the heat and let cool.
- In a separate large saucepan, add the remaining tablespoon of butter and heat on medium until melted. Pour in the rice and stir until coated with the melted butter.
- Add the milk, vanilla and salt to the rice. Stir in the maple/brown sugar mixture and whisk until smooth. Cover and let the mixture simmer gently on medium heat for 30 minutes.
- Uncover and stir. Add raisins and/or walnuts, if using. Simmer uncovered for another 8 to 10 minutes or until the rice is tender.
- In a small bowl, beat the egg. Quickly pour the egg into the rice mixture and whisk rapidly until combined. Cook the pudding on low heat for one more minute.
- Remove the rice pudding from the heat and transfer to a large bowl. Let cool completely. Place plastic wrap over the pudding, laying it on top of the pudding so it doesn’t form a ‘skin’ as it cools.
- Just before serving, whip the whipping cream with one teaspoon of sugar until soft peaks form. Fold the whipped cream into the rice pudding.
- Garnish with a drizzle of maple syrup and chopped walnuts if desired.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
Join the Conversation