Maple Rice Pudding (#1020)

Serves
Ready
4
1.3
Hours
Prep
Cook
10
Minutes
1.2
Hours
Categories
Desserts Nuts Puddings Any American Dessert Snack Dessert Dairy Fruits Grains Protein Low Fat Dairy Lactose Intolerant Milk Nut Wheat Boil Not Spicy
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Ingredients

  • 1 quart Skim Milk
  • 2 cups Long Grain Rice cooked
  • 1/3 cup Maple Syrup
  • 2 tablespoons Maple Syrup
  • 1 tsp Orange Zest grated
  • 1/3 cup Walnuts broken

Directions

  1. Combine the milk and rice in a large saucepan.
  2. Cook over medium-low heat until the mixture boils and thickens, stirring occasionally, 40 to 60 minutes, or reaches desired consistency.
  3. Stir in 1/3 cup maple syrup and cook 10 minutes more.
  4. Add the orange zest and vanilla exact.
  5. Pour into 4 (8-ounce) dessert bowls or custard cups; then allow to cool at room temperature, or chilled in the refrigerator for a couple of hours or overnight.
  6. Just before serving, heat the walnuts in a small heavy frying pan over low heat, stirring, until fragrant, about 3 minutes.
  7. Drizzle with remaining 2 tablespoons maple syrup.
  8. Cook over medium heat, stirring, until the syrup boils and coats the walnuts, about 2 minutes.
  9. Sprinkle over puddings.
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