Vermont Maple Rice Pudding


4 cups whole milk
2 cups cooked white rice
3 tablespoons butter
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
3 eggs, lightly beaten
1 cup maple syrup


1) Combine milk, rice, butter, vanilla, and cinnamon in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until rice is very soft and liquid is mostly absorbed, about 60 minutes, stirring occasionally to prevent burning.

2) Add eggs and maple syrup to rice mixture; whisk vigorously to blend. Simmer 5 minutes, stirring, until pudding is thick and creamy. Serve warm or chilled.

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Published by Starsol