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Two glass jars of rice pudding topped with orange and nuts

Creamy Maple Rice Pudding

Enjoy this pudding either warm or cold. Pack it up in sealed to-go containers for after school snacks or in a lunch box. For a more filling and protein-rich pudding, whisk about 1/3 cup of the cooked pudding into one to two beaten pasteurized eggs, such as Safest Choice. Add 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.

Course Dessert, Snack
Cuisine Worldwide
Keyword easy rice pudding, healthy rice pudding, maple rice pudding
Prep Time 8 minutes
Cook Time 50 minutes
Servings 4 servings
Calories 197 kcal
Author Katie Morford

Ingredients

  • 1/2 cup arborio rice
  • 2 cups low-fat milk (or oat milk if using plant milk)
  • 1 1/2 cups water
  • 1/3 cup pure maple syrup
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • Chopped pistachios (or other favorite nuts) and fresh fruit, such as orange, berries, or banana

Instructions

  1. Put the rice in a fine-mesh colander and rinse under cold water for 10 seconds. Drain.

  2. Transfer the rice to a medium saucepan and add the milk, water, maple syrup, cardamom, cinnamon, and salt. Stir well. Set the pan over high heat and bring to a boil. Once it boils, drop the heat until the it simmers. Cover with a lid and simmer until the rice is very tender and the consistency is just a touch thinner than a typical pudding (it will thicken as it cools), about 50 minutes. Remove the lid and stir in the lemon zest. Let it cool for a few minutes before serving.

  3. Serve warm or chilled and top with chopped pistachios and favorite fruits. If the pudding thickens beyond your liking, simply stir in a little more milk.