FREE: Maple Rice Pudding
Maple + rice pudding. How could this recipe not be delicious? I took my favorite rice custard pudding recipe and replaced the sugar with maple syrup. I also swapped my square baking dish for individual custard dishes. The resulting dessert has a delicate flavor with a craggy top thanks to the grains of rice.
1/2 cup uncooked instant rice 2 1/2 cups whole milk (You can also use 2% milk. Skim and 1% will yield a watery pudding.) 1/2 cup grade B maple syrup* (Be sure to use pure maple syrup.) 3 large eggs 1/4 teaspoon salt
*Don't have Grade B maple syrup? Don't worry! Use Grade A and add a 1/2 teaspoon of maple extract. As long as you use pure maple syrup in this recipe, the pudding will be delicious - Preheat oven to 350 degrees F.
- Nest a 8 custard cups inside a 9x13-inch baking pan. If you can't fit 8 cups into one pan, use a second pan.
- Bring the 1/2 cup of water to a boil. Remove from heat and stir in the rice. Set aside.
- In a medium pot, bring the milk to a boil.
- While you wait for the milk to boil, whisk the eggs and salt together in a medium bowl.
- Divide the cooked rice evenly among the custard cups--about 1 Tablespoon each.
- After the milk boils, allow it to cool for one-minute. Slowly ladle the milk into the eggs, whisking while you do. It is important to whisk the eggs vigorously while you add the milk. This will prevent the eggs from cooking from the heat of the milk.
- Once the eggs and milk are combined, add the maple syrup. (And, if using, the maple extract.)Stir thoroughly to combine.
- Divide the custard evenly among the custard cups.
- Fill the 9x13 pan with water. The water should come halfway up the sides of the custard cups.
- Bake for 35 minutes or until the custard is set.
- Remove pan(s) from the oven. Carefully lift the cups out of the water bath and allow to cool on a wire rack.
- Serve warm or cool.
- Store pudding in the refrigerator.
Makes 8 servings
Baker's Note Don't have eight custard cups? No problem! This recipe works really well in an 8x8-inch baking dish. Just make one change to the recipe if using this size pan. After you whisk the maple syrup into the custard, add the rice and stir. Baking time will increase to approximately 50 minutes.
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