Lemon 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. I prefer to use whole pasteurized eggs for this, but if you can't find Safest Choice where you live, you can use pasteurized eggs from a carton.
Servings 4 servings


  • 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


  1. Put the rice in a fine-mesh colandar and rinse thoroughly under cold water. Drain well.
  2. 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.
  3. 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.
  4. 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.