Rice pudding was a treat in my childhood, and I continue to enjoy it now. It’s the kind of old-fashioned dessert that never really goes out of style. This Maple Rice Pudding is my new twist on the pudding I remember my mother making.
Maple Rice Pudding
Rice pudding was one of my favourite desserts when I was a kid, and I have fond memories of my mother making it. I’ll share her version one of these days, but in the meantime here’s an easy three-ingredient version. Rice, milk, and maple syrup — it doesn’t get much easier than that.
It takes a little bit of tending, but for most of the cooking time the ingredients are just gently coming together into a creamy, tender pudding that leaves me feeling nostalgic for years gone by. The use of maple syrup gives it a sweetly unrefined twist. Natural and less refined sweeteners, and less of them than in the past, deliver a milder sweetness with more flavour than refined white sugar. More and more, that’s one of the hallmarks of desserts here at Urban Cottage Life.
If you’re a cinnamon fan, you could add some to the pudding, either ground cinnamon or a stick. I made a version with cinnamon, but prefer the flavour with maple syrup alone. As you can see in the photos, the cinnamon version is a warmer colour.
This would be a great dessert to make with my granddaughters, so that one day they can be nostalgic for Nana’s rice pudding and make it for themselves.
Let’s Get Stirring
Rice pudding is easy to make and, oh, so comforting to eat. This version is sweetened with maple syrup.
- 1/3 cup long-grained rice
- 2 cups milk
- 3 tbsp maple syrup
Put the rice, milk, and maple syrup into a small pot and stir well. Bring to a simmer over mediium heat, stirring from time to time. Keep an eye on it, and as soon as the milk starts to shimmer and a few small bubbles form, turn the heat to the lowest setting. Cover the pot and let it cook for 40 to 45 minutes, stirring a few times. Toward the end of this time, the rice will be tender wtih a hint of bite to it and the mixture will start to thicken up but still be quite loose.
Uncover the pot and continue to cook for another five minutes, stirring once or twice. Pour the creamy mixture into a serving bowl or bowls. If you want to avoid a skin forming on top, either place a round of waxed paper directly on top of the pudding before wrapping with plastic, or simply wrap with plastic, pushing it down onto the rice.
Cool in the refrigerator.
- Cooking time will be affected by the type of stove you have. Gas, electric ring tops and flat-top stoves all perform differently. My stove has electric coils, but I imagine even those can vary in performance. If yours is a different type, keep a close eye the first time you make this and adjust the timing as needed.
- Similarly, the type of pot you use can also make a difference. For this recipe I used a sturdy pot with quite a heavy base. I made it again in a lighter-weight pot, and this affected the cooking time. As with the type of stove, the first time you make this recipe, keep at eye on things to judge the best heat setting and cooking time required to achieve the desired outcome.
- And one final note: don’t overstir the pudding. This can break down the rice and result in a mealy texture instead of the prized creaminess that’s characteristic of a good rice pudding.
Looking for Other Creamy Desserts?
Looking for something a bit different? My blogging friend Renée Kohlman of Sweetsugarbean and author of the wonderful cookbook All the Sweet Things has a recipe for Orange and Cinnamon Scented Rice Pudding with Caramelized Brown Sugar Crust. It’s on my list of must-try dishes.