This Maple Rice Pudding is a comforting, creamy dessert that balances the earthy sweetness of maple syrup with the nutty crunch of candied walnuts. Made with simple pantry staples like skim milk, cooked long-grain rice, and pure maple syrup, it offers a lighter alternative to traditional heavy custards without sacrificing flavor. The slow simmering process ensures the rice absorbs the milk, creating a luxuriously smooth texture. The addition of orange rind adds a bright, citrusy note that cuts through the richness, while the toasted, syrup-coated walnuts provide a delightful textural contrast on top. Perfect for a cozy evening treat or a special family dinner, this dish is easy to prepare and deeply satisfying. It’s a wonderful way to enjoy the flavors of autumn or winter in every spoonful.
Maple Rice Pudding
Description
This Maple Rice Pudding is a comforting, creamy dessert that balances the earthy sweetness of maple syrup with the nutty crunch of candied walnuts. Made with simple pantry staples like skim milk, cooked long-grain rice, and pure maple syrup, it offers a lighter alternative to traditional heavy custards without sacrificing flavor. The slow simmering process ensures the rice absorbs the milk, creating a luxuriously smooth texture. The addition of orange rind adds a bright, citrusy note that cuts through the richness, while the toasted, syrup-coated walnuts provide a delightful textural contrast on top. Perfect for a cozy evening treat or a special family dinner, this dish is easy to prepare and deeply satisfying. It&# 226;ÂÂs a wonderful way to enjoy the flavors of autumn or winter in every spoonful.Ingredients
Directions
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Combine the skim milk and cooked rice in a large saucepan.
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Cook over medium-low heat, stirring frequently, until the mixture boils and thickens, about 25 minutes.
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Stir in 1/3 cup of maple syrup and continue to cook for 10 more minutes, stirring occasionally.
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Remove from heat and stir in the grated orange rind and vanilla extract.
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Pour the pudding into 4 dessert bowls or custard cups and allow to cool at room temperature.
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Meanwhile, place the broken walnuts in a small heavy frying pan and toast over low heat, stirring constantly, until fragrant, about 3 minutes.
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Drizzle the remaining 2 tablespoons of maple syrup over the toasted walnuts.
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Increase heat to medium and cook, stirring, until the syrup boils and coats the walnuts, about 2 minutes.
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Sprinkle the candied walnuts over the cooled rice puddings just before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 440.5kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 117.2mg5%
- Total Carbohydrate 66.9g23%
- Dietary Fiber 1.9g8%
- Sugars 31.1g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the consistency.
Ingredient Substitution: You can use whole milk or 2% milk for a richer texture. If you don't have cooked rice on hand, you can cook 1/2 cup of uncooked rice in the milk from the start, but it will require longer simmering time (about 45-50 minutes).
Variations: Add a pinch of cinnamon or nutmeg to the pudding for extra warmth. For a dairy-free version, substitute the skim milk with unsweetened almond or oat milk.
