Best Maple Lemon Raisin Rice Pudding Recipes

CANADIAN MAPLE RICE PUDDING

Canadian Maple Rice Pudding image

I took a few ideas a created my own rice pudding recipe. My family loves it (me particularly), and it is quick and easy to make.

Provided by Victoria

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 45m

Yield 5

Number Of Ingredients 9

Ingredients

¾ cup uncooked short-grain white rice
1 ½ cups water
2 cups 2% milk
1 teaspoon maple flavored extract
½ cup white sugar
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch ground cloves
1 tablespoon butter

Steps:

Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.

Nutrition Facts : Calories 259.2 calories, Carbohydrate 48.9 g, Cholesterol 13.9 mg, Fat 4.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.8 g, Sodium 57.3 mg, Sugar 24.9 g

MAPLE-LEMON-RAISIN RICE PUDDING

Maple-Lemon-Raisin Rice Pudding image

Categories Milk/Cream Citrus Rice Dessert Kid-Friendly Lemon Dried Fruit Raisin Fall Winter Potluck Maple Syrup Bon Appétit Small Plates

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 cup water
1/2 cup long-grain white rice
1 1/2 cups whole milk
1/2 cup pure maple syrup
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
3/4 cup raisins
1/4 teaspoon ground nutmeg
Whipped cream

Steps:

Combine water and rice in heavy medium saucepan. Bring to simmer. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Uncover and cool.
Position rack in center of oven; preheat to 350°F. Butter 6- to 8-cup soufflé dish. Place in roasting pan. Whisk milk and next 6 ingredients in large bowl to blend. Stir in raisins and 1 1/2 cups cooked rice (reserve any remaining rice for another use). Pour into dish. Sprinkle nutmeg over. Add enough hot water to roasting pan to come halfway up sides of dish. Bake until pudding is set in center and brown around edges, about 1 hour 5 minutes.
Remove dish from water. Cool pudding at least 15 minutes. Spoon into bowls and serve warm or at room temperature with whipped cream.