I borrowed certain concepts and came up with my own rice pudding recipe. It is quick and simple to prepare, and my family and I especially enjoy it.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Total Time: | 45 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- ¾ cup uncooked short-grain white rice
- 1 ½ cups water
- 2 cups 2% milk
- 1 teaspoon maple flavored extract
- ½ cup white sugar
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 tablespoon butter
Instructions
- Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
- Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 57 mg |
| Sugars | 25 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
It was extra spicy, next time it will be made with about 1/2 the quantity of spices for our preference.
Pretty easy recipe. I changed a little bit. I wanted to try playing with coffee. So instead of nutmeg I used coffee. I feel it gives a complimentary flavor with the maple.
This was great. I substituted some maple syrup instead of the maple flavoring and then used less sugar.
Excellent. Only change, I added all the 2 cups of milk with the spices. Yummy. Thanks for sharing this recipe with your yankee neighbor!
I had some extra leftover plain white rice, so started the recipe with boiling 2 cups of unsweetened almond/ coconut milk, adding sugar and maple extract. I added 2 1/4 cups cooked rice. It thickened up nicely. I cut the nutmeg a bit and added some cardamom. I added a big a handful of organic raisins and a big handful of chopped walnuts. Yum comfort dessert on chilly fall nights!
I used a 1/2 cup less milk than recipe called for and a 1/4 cup less sugar than recipe calls for. No cloves either. Used maple syrup. Yummy. I think my 6 year old would like it more without the nutmeg. I think it’s great. You can even cut back a little more on the sugar. It’s pretty sweet.
Easy to make, easy to modify to ones own taste…
This is so good with some modifications. I also used real maple syrup, about a 1/4 cup. And I reduced the white sugar to just a couple of tablespoons. I also used about a 1/2 teaspoon of pumpkin pie spice instead of the cinnamon, nutmeg, and cloves as all of those are in the spice as well as others which go well with maple.
I didn’t have any maple extract so I used vanilla extract & I cut back on the spices a bit, but followed the recipe exactly otherwise. It is EXCELLENT!! Creamy & just the right amount of sweetness, although some may prefer less. I have an very acute sweet tooth! 🙂 I highly recommend this recipe & will definitely make again & again. Thank you!
Way too sweet, too much cinnamon, too much nutmeg…turns out brown in color and gluey.
A diabetic friend told me you can’t make a sugar free rice pudding that tastes good. Challenge Accepted! Used 1/2 cup Nutrasweet instead of sugar and it turned out great! Otherwise didn’t change a thing. Used 2 percent milk as suggested and it thickened up perfectly. Yes, if you use non-fat milk you must use less otherwise it won’t thicken like it’s supposed to. But that is true for everything you make. Trust me I use non-fat for a lot of things due to various dietary restrictions in my family.
Delicious! Made it first as is. Wonderful. The next time I used a can of coconut milk plus enough 2% to make 2 cups and used vanilla extract instead of maple and added raisins. Super yummy!
So yummy! I used real Maple Syrup. Was perfect & creamy. Definitely my forever rice pudding recipe.
I guess I am use to Grandma’s. I omitted the cloves as I don’t like them. I should of used all the sugar in the recipe but I went by the advice of other posts and it was not sweet enough. I couldn’t find maple extract so I used Maple syrup instead. It is not that the recipe is bad it tastes fine. I think what I perhaps don’t care for is the Maple flavor and nutmeg. At the end I ended up adding more sugar and vanilla extract to make it more to my taste. Also, the cooking times were a little less for me perhaps because I have a gas stove? If I make this again I will only use vanilla extract, full amount of sugar in the recipe, and only cinnamon. Thanks for the recipe! Sometimes we just have to make it our own so it turns out how we like it.
This is a wonderful recipe! So easy and delicious, even my picky toddler loves this!! Some things I did to boost the nutritional value; I ground up a cup of almonds, added flax seed meal, used half maple syrup and half brown sugar instead of white sugar, basmati rice in place of white.
Great recipe and so simple! I also reduced the sugar to one quarter cup, used real maple syrup and almond milk. The almond milk gave it a really nice flavor.
I like this recipe but the spices are overpowering. I read some reviews and reduced the nutmeg and cinnamon to 1/4 teaspoon each and it was still a bit too much.
Easy! Yummy! You can substitute with almond milk instead of 2% if you are lactose intolerant. I put a little less sugar and it still came out pretty sweet. Just something to consider. Left out cloves since I didn’t have any. Really a great, tasty recipe. Thanks for sharing!
Loved this. Did substitute vanilla for maple flavouring and halved the sugar. Tasted just like my mom used to make.
I love rice pudding, and I love maple flavoring, so I pretty much knew I was going to love this recipe. And I was right… this was a great rice pudding!
Perfection in a bowl!