Best Maple Rice Pudding Recipes

CANADIAN MAPLE RICE PUDDING

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.

MAPLE PECAN RICE PUDDING

Steps:

• In a small bowl, combine the raisins and bourbon. Set aside.
• Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
• Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.

MAPLE CUSTARD RICE PUDDING

Steps:

• Preheat oven to 325°F.
• Butter a 12-inch square casserole dish.
• In a large bowl, combine the milk, cream, maple syrup, vanilla, salt, and eggs; mix well to ensure that the eggs are thoroughly incorporated.
• Add rice and stir until well combined.
• Pour mixture into casserole dish; bake until mixture is set and top is golden and bubbling (30-40 minutes) or for a slightly creamier consistency cook in a hot water bath for 40-45 minutes.
• Serve hot or cold, drizzled with maple syrup.

BROWN RICE PUDDING WITH MAPLE SYRUP

Steps:

• Mix together all ingredients but rice in a medium pot.
• Add the cooked rice and cook for 10 minutes over low to medium heat.
• Serve with a little cinnamon or sweetener, if desired.

MAPLE-LEMON-RAISIN RICE PUDDING

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.

APPLE RUM PECAN MAPLE RICE PUDDING

Steps:

• 1. In good sturdy saucepan, mix milk, rice, ⅔ cup sugar, and salt. Bring to simmer over medium-high heat. Reduce to low, cover; simmer, stirring occasionally 20 minutes. Add Apple; cook, covered, 20 minutes, until tender.
• 2. Meanwhile, in small saucepan, heat remaining ⅓ cup sugar and 2 Tablespoons water over high heat. Boil until light amber in color, about 5 to 7 minutes.
• 3. Line baking sheet with foil; grease foil well. Spread pecans out over foil. Pour amber sugar mixture over pecans. Let cool; break or chop into small pieces.
• 4. In a mixing bowl, whisk maple syrup, and eggs. Stir in rum, allspice, and nutmeg into rice mixture. Whisk small amount of rice mixture into maple syrup mixture. Stir maple syrup mixture back into rice mixture; cook until thickened (160℉), about 3 minutes. Divide among 8 cups, top with sugared pecans.
• 5. **Note: The alcohol from the rum will boil off, so letting children eat pudding need not be a concern. However, should you not want to use alcohol for any reason, use 3 tablespoons water, and 1 to 1½ tsp. Rum extract (amount depends on the strength of your flavoring or extract; taste to suit) to replace golden rum.

MAPLE PECAN RICE PUDDING

Steps:

• Preheat oven to 350°. In small sauce pan over medium heat, bring rice, water and salt to boil. Reduce to low boil, cover, and cook for 20 minutes. Remove from heat. While rice is cooking, place milk and 1/2 cup pecans in small sauce pan. Bring just to a boil and remove from heat. Cover and let sit for 15 minutes. Strain milk mixture into medium bowl. Discard cooked pecans. Stir in maple syrup. Add eggs and egg yolk, vanilla and cinnamon. Stir until blended. Stir cooked rice into milk mixture. Place in 6 cup greased soufflé dish. Place soufflé dish in a large roasting pan. Fill roasting pan with hot water until about half way up the soufflé dish. Bake in preheated oven until soufflé is set in the center and brown around the edges, about 1 hour. Remove soufflé dish from oven and water bath. Let cool at least 15 minutes. Serve with whipped cream and sprinkled with remaining pecans.

MAPLE RICE PUDDING

Steps:

• Process tofu and maple syrup in a food processor or blender until smooth.
• Add vanilla, cinnamon, and allspice and process until combined.
• Add cranberries and pulse to chop. Stir in rice.
• Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
• Cover and refrigerate until chilled.
• NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.

MAPLE RICE PUDDING

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.

MAPLE RICE PUDDING (VEGAN, GLUTEN-FREE)

Steps:

• Boil the water. Once boiling, add the rice and simmer, covered, for 15 minutes.
• Add the rice milk, maple syrup, salt and cinnamon and simmer uncovered (cover it until it starts to almost boil again, then take cover off) until thick and creamy, about 15-20 minutes, stirring once in a while.
• Remove from heat and add the vanilla and raisins. Stir and pour into serving dishes. Sprinkle with cinnamon to garnish, let cool down 5 minutes and serve. If you plan on serving it later on you may want to add a bit more rice milk as you reheat it as it will thicken with time.