Creamy Maple Rice Pudding
Enjoy this pudding either warm or cold. Pack it up in sealed to-go containers for after school snacks or in a lunch box. For a more filling and protein-rich pudding, whisk about 1/3 cup of the cooked pudding into one to two beaten pasteurized eggs, such as Safest Choice. Add another 1/3 cup of the pudding into the rice. Then, pour the egg/rice mixture back into the pot with the remaining pudding. Stir well.
Ingredients
- 1/2 cup arborio rice
- 2 cups low-fat milk (or oat milk if using plant milk)
- 1 1/2 cups water
- 1/3 cup pure maple syrup
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Zest of 1 lemon
- Chopped pistachios (or other favorite nuts) and fresh fruit, such as orange, berries, or banana
Instructions
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Put the rice in a fine-mesh colander and rinse under cold water for 10 seconds. Drain.
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Transfer the rice to a medium saucepan and add the milk, water, maple syrup, cardamom, cinnamon, and salt. Stir well. Set the pan over high heat and bring to a boil. Once it boils, drop the heat until the it simmers. Cover with a lid and simmer until the rice is very tender and the consistency is just a touch thinner than a typical pudding (it will thicken as it cools), about 50 minutes. Remove the lid and stir in the lemon zest. Let it cool for a few minutes before serving.
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Serve warm or chilled and top with chopped pistachios and favorite fruits. If the pudding thickens beyond your liking, simply stir in a little more milk.