Maple Cinnamon Rice Pudding
Your classic fall flavors wrapped up in a comforting bowl of rice pudding!
Servings: 4 cups
Calories: 213kcal
Equipment
- Medium pot
- Spatula
- Measuring cups & spoons
Ingredients
- ⅔ cup (123.33 g) uncooked long grain white rice
- 1⅓ cups (315.45 ml) water
- 4 cups (946.35 ml) 1-2% milk
- 3 tablespoons (36 g) light brown sugar packed
- 2½ tablespoons (30 g) granulated sugar
- ½ teaspoon (½ teaspoon) vanilla extract
- 1 tablespoon (1 tablespoon) maple syrup
- 1 teaspoon (1 teaspoon) ground cinnamon
Instructions
- In a medium-sized pot, bring the rice and water to a boil. Cover, change to low heat, and let it simmer until the water has mostly evaporated (about 15 minutes).
- Mix in the milk and sugars and let it simmer on low-medium uncovered until it's a creamy consistency (slightly thinner than what you like, it will thicken a bit as it cools; about 30-60 minutes). Stir occasionally.
- Remove the pot from heat and stir in the vanilla, maple syrup and cinnamon. Mix well and serve warm, or let it cool, refrigerate, and serve cold. Top with extra cinnamon and whipped cream if preferred!
Notes
Store in the refrigerator for up to 4 days.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 213kcal | Carbohydrates: 39g | Protein: 9g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 111mg | Potassium: 389mg | Fiber: 1g | Sugar: 32g | Vitamin A: 464IU | Vitamin C: 1mg | Calcium: 318mg | Iron: 1mg
