Maple Rice Pudding
This recipe definitely deserves 5 star at least. This creamy and delicious rice pudding was made with only a few simple ingredients.
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
milk, skim
|
|
| 2 | cups |
long grain rice
cooked |
|
| ⅓ | cup |
maple syrup
|
|
| 2 | tablespoons |
maple syrup
|
|
| 1 | teaspoon |
orange zest
grated |
|
| ⅓ | cup |
walnuts
broken |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
milk, skim
|
|
| 473 | ml |
long grain rice
cooked |
|
| 79 | ml |
maple syrup
|
|
| 3E+1 | ml |
maple syrup
|
|
| 5 | ml |
orange zest
grated |
|
| 79 | ml |
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.
