- Prep time 15 minutes
- Total time 2 hours & 45 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2023
In saucepan, combine rice and 1 1/2 cups water. Bring to boil. Reduce heat to low, cover and cook until water has absorbed and rice is tender, about 20 minutes.
Remove pan from heat. Add milk, 1/2 cup of the maple syrup, the vanilla and cinnamon, and whisk for 1 minute, scraping bottom and side of pan. Return pan to medium heat and cook, whisking often, until pudding is creamy, 6 to 8 minutes.
Divide pudding among four 3/4-cup glasses. Let cool to room temperature, then refrigerate until pudding is chilled, at least 2 hours. (Make-ahead: Can be refrigerated for up to 5 days.)
Drizzle puddings with remaining maple syrup. Sprinkle with maple sugar chips, if using.
Test kitchen tips
You can use leftover rice for this recipe. Simply use 2 cups cooked rice and start this recipe in paragraph two (the step where you add milk).
To make this recipe a success, be sure not to use parboiled rice. As this precooked rice contains less starch, it does not absorb liquid as much as other varieties and does not become starchy when cooked.
Nutritional facts PER SERVING
- Iron 0.4 mg
- Fibre 0 g
- Sodium 60 mg
- Sugars 39 g
- Protein 7 g
- Calories 320
- Total fat 1 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 70 g