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Maple Rice Pudding

 
Maple Rice Pudding
117

This recipe definitely deserves 5 star at least. This creamy and delicious rice pudding was made with only a few simple ingredients.

Yield

4

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 quart milk, skim
2 cups long grain rice
cooked
cup maple syrup
2 tablespoons maple syrup
1 teaspoon orange zest
grated
cup walnuts
broken

Directions

Combine the milk and rice in a large saucepan.

Cook over medium-low heat until the mixture boils and thickens, stirring occasionally, 40 to 60 minutes, or reaches desired consistency.

Stir in ⅓ cup maple syrup and cook 10 minutes more.

Add the orange rind and vanilla exact.

Pour into 4 (8-ounce) dessert bowls or custard cups; then allow to cool at room temperature, or chilled in the refrigerator for a couple of hours or overnight.

Just before serving, heat the walnuts in a small heavy frying pan over low heat, stirring, until fragrant, about 3 minutes.

Drizzle with remaining 2 tablespoons maple syrup.

Cook over medium heat, stirring, until the syrup boils and coats the walnuts, about 2 minutes.

Sprinkle on the puddings.

The puddings can be served at room temperature or chilled.

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

This recipe definitely deserves 5 star at least. This creamy and delicious rice pudding was made with a few simple ingredients.

I used vanilla bean instead of extract, the maple glazed walnuts were absolutely additive. They were sweet, nutty, crunchy, and added another layer of great texture and flavor to the pudding.

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Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 58311% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 136mg 6%
Total Carbohydrate 37g 37%
Dietary Fiber 2g 8%
Sugars g
Protein 35g
Vitamin A 0% Vitamin C 6%
Calcium 36% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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