Lemon Maple Rice Pudding
Thank you to Safest Choice Eggs for sponsoring this post.
For me, rice pudding is love in a bowl. Comfort writ large. Perhaps because it was one among a small rotation of puddings that my mom made for dessert when we were kids. Warm bowls of tapioca, bread pudding, and vanilla custard were regulars at our table. Rice was always my favorite.
Strangely, it’s never been part of the repertoire in my own home, comforting and wholesome as it is.
That is until now; this Lemon Maple number has me hooked. But I prefer it as an after school snack rather than an after dinner sweet, which makes sense since it has the nourishment and heft to carry a hungry kid (and her mother) from the end of a school day to suppertime
Sure it’s a treat, thanks to the maple syrup, but not an empty one. A generous amount of milk and two whole eggs provide nearly a third of a child’s daily needs for calcium and about 11 grams of protein in each serving. The eggs add a richness and lusciousness to the mix, but since the pudding doesn’t go back on the stove once the eggs are added, I opt for Safest Choice pasteurized ones. Using white basmati rice in this recipe is a departure for me, since I usually reach for whole grain rice. However, I’ve been unsuccessful pulling off a brown rice pudding that doesn’t taste like health food. If you’ve have luck otherwise, let me in on your secrets.
Either warm from the pot or cooled in the fridge, served straight up, or topped with fruit, Lemon Maple Rice Pudding is just the sort of sweet to share as you sit around the table after school and catch up on the day. Or perhaps, more likely, to pack into to-go containers and eat en route to whatever activity the afternoon brings.
But before you do any of that, while the pudding is done and still warm on the stove, go ahead and spoon it straight from pot to mouth when nobody’s looking.
I’m sure my mother would approve.
P.S. For more after school snacks, you can check out the Tide Me Overs chapter of Best Lunch Box Ever or click on this recipe page and scroll down to Snacks. You can also check out this recipe for Warm Coconut Rice Pudding over on Cooking Light. Yum.
Lemon Maple Rice Pudding
- 1/2 cup basmati rice
- 3 1/2 cups low-fat milk
- 1/3 cup plus 1 tablespoon pure maple syrup
- Zest of 1 lemon
- 2 pasteurized eggs such as Safest Choice
- Optional: raisins , dried cranberries, diced dried apricots, fresh berries, diced pear, diced banana
Put the rice in a fine-mesh colandar and rinse thoroughly under cold water. Drain well.
Transfer the rice to a medium saucepan and add the milk, maple syrup, and lemon zest. Stir well. Set the pan over medium heat and bring to a boil. Once it boils, drop the heat until the milk simmers. Simmer the pudding, stirring regularly, until the rice is very tender and the milk is absorbed, about 25 to 30 minutes. A "skin" may form periodically on the top of the pudding as it cooks, simply stir it back in. The pudding will be a little on the thin side, but will thicken as it cools.
Whisk the eggs in a medium bowl. Whisk about 1/3 cup of the cooked pudding into the eggs until combined. Whisk in another 1/3 cup of the pudding into the rice. Then, pour the egg/rice mixture back into the pot with the remaining pudding. Stir well.
Serve warm topped with any fresh or dried fruit you like. Alternatively, put in the refrigerator to chill. To avoid a "skin" forming on the top of the pudding, lay a piece of plastic wrap directly on the surface. If the pudding thickens beyond your liking, simply stir in a little more milk.