Fall

Maple Rice Pudding

by:
December 21, 2013
Author Notes

My mother has made a traditional English version of this since I can remember. She used whole milk instead of 1/2 &1/2. I altered the recipe to include the cream and maple syrup instead of white sugar, and the optional dried fruit and nuts. —soupcon

  • Serves 4-6 generously or more less generously
Ingredients
  • 1/2 cup rice
  • 6 cups 1/2 & 1/2
  • 3/4 cup maple syrup
  • pinch salt
  • Handful raisons, dried apricots, cranberries, dried cherries or other dried fruit (optional)
  • toasted nuts (optional)
In This Recipe
Directions
  1. Heat oven to 350*F. Combine all ingredients in shallow baking dish. Bake for 50 minutes stirring at the end of the first 25 minutes. Stir in any skin that may have formed. Stir again and continue baking stirring occasionally watching closely until the mixture begins to thicken. Remove from oven and allow to cool. The pudding will continue to thicken as it cools. The dried fruit can be added before cooking in which case you may have to increase the amount of 1/2 & 1/2 to accommodate the plumping of the fruit. Add toasted nuts as a garnish.
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