Maple Cinnamon Rice Pudding with Fresh Berries
10min
20min
4
320
Chef's Note
For a creamier pudding, you can substitute half of the water with additional milk. The pudding will thicken as it cools, so serve it slightly looser than your desired final consistency. Leftover pudding can be refrigerated and enjoyed cold the next day - just add a splash of milk to loosen it up when reheating.
Tags
Ingredients
3/4 cup arborio rice
2 cups whole milk
1 cup water
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups fresh mixed berries (strawberries, blueberries, raspberries)
1/4 cup chopped toasted almonds
2 tablespoons additional maple syrup for drizzling
Instructions
- 1
Rinse 3/4 cup arborio rice under cold water until the water runs clear.
- 2
In a medium saucepan, combine the rinsed rice, 2 cups milk, 1 cup water, and 1/4 teaspoon salt. Bring to a gentle simmer over medium heat.
- 3
Reduce heat to medium-low and cook for 15-18 minutes, stirring frequently to prevent sticking, until the rice is tender and the mixture has thickened.
- 4
Stir in 1/4 cup maple syrup, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Continue cooking for 2 minutes to allow flavors to meld.
- 5
Remove from heat and let the pudding cool slightly for about 5 minutes. It will continue to thicken as it cools.
- 6
While the pudding cools, wash and slice larger berries if needed.
- 7
Divide the rice pudding among four serving bowls, top each with 1/2 cup fresh berries and 1 tablespoon toasted almonds.
- 8
Drizzle each serving with additional maple syrup if desired and serve warm.
Nutrition Information (per serving)
320
8g
54g
9g
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