There are lots of rice pudding recipes but maple syrup makes this one special. Choose a short-grained rice for a creamier texture.
- 3/4 cup arborio rice or another short-grain rice
- 1-1/2 cups water
- 1/4 teaspoon salt
- 3 cups 2% low fat milk
- 1/4 cup maple syrup
- 1/8 teaspoon cinnamon
- dash nutmeg
- 1/2 teaspoon vanilla
- cinnamon and sugar, optional
In a 2 quart saucepan, combine rice, water, and salt. Bring to a boil. Reduce heat, cover pan and gently boil for 20 minutes or until water has been absorbed. Watch carefully to prevent the rice from boiling over.
Add milk, maple syrup, cinnamon, and nutmeg. Cook over medium-low heat, uncovered, for 30 - 35 minutes while stirring frequently. The pudding is done when the rice and milk combine into a thick porridge-like consistency. Do not overcook or the pudding will be solid instead of creamy when chilled.
Remove from heat and add vanilla. Taste pudding and additional maple syrup if you would like it sweeter.
Sprinkle a cinnamon sugar mixture on individual servings. Offer extra maple syrup on the side if desired.
If pudding does get too thick, stir in additional milk and heat through.
Nutritional Information per serving:
• Calories: 125
• Fat, gm.: 1.5
• Protein, gm.: 4
• Carbs, gm.: 24
• Cholesterol, mg.: 5
• Fiber, gm.: 0.5