I took a few ideas a created my own rice pudding recipe. My family loves it (me particularly), and it is quick and easy to make.

Recipe Summary

prep:
5 mins
cook:
40 mins
total:
45 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.

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  • Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.

Nutrition Facts

259 calories; protein 5.2g; carbohydrates 48.9g; fat 4.5g; cholesterol 13.9mg; sodium 57.3mg. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2004
Wonderful!! The maple flavor adds alot. I substituted and used skim milk and real maple syrup. Warm with some Cool Whip "Free" Read More
(44)

Most helpful critical review

Rating: 3 stars
10/15/2005
Whoa this is sooooo sweet!! It's almost hard to enjoy because of that. I would cut the sugar in half if I were to make this again. I used brown rice and skim milk. Added an egg with the second addition of milk because it wasn't thickening up at all. (Probably because of the skim). It worked well though and thickened right up. Good texture. Read More
(19)
64 Ratings
  • 5 star values: 35
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/14/2004
Wonderful!! The maple flavor adds alot. I substituted and used skim milk and real maple syrup. Warm with some Cool Whip "Free" Read More
(44)
Rating: 5 stars
10/09/2003
Very tasty and creamy. Definately let sit so the creamy mixture will thicken perfectly - about 20 minutes. Read More
(35)
Rating: 5 stars
07/04/2004
Loved this recipe. I make it for breakfast as an alternative to oatmeal on cold mornings. I add dried apricots as well. Read More
(32)
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Rating: 4 stars
10/09/2003
This is an excellent recipe. It thickened perfectly... and has a delicate texture and intense spice flavor. I'll be making this again and again... and again. Read More
(20)
Rating: 3 stars
10/15/2005
Whoa this is sooooo sweet!! It's almost hard to enjoy because of that. I would cut the sugar in half if I were to make this again. I used brown rice and skim milk. Added an egg with the second addition of milk because it wasn't thickening up at all. (Probably because of the skim). It worked well though and thickened right up. Good texture. Read More
(19)
Rating: 4 stars
12/08/2007
This is DELICIOUS! I rated it 4 stars (and not 5) because I did change a few things. I took the advice of another reviewer and decreased the sugar to 1/4C and that was sweet enough for me. I also used 1/2tsp vanilla instead of the maple extract and added 1/4C raisins. The amount of spices is just perfect and it thickened up just fine. Very good for a relatively quick version of rice pudding! Read More
(18)
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Rating: 4 stars
11/10/2003
As far as rice pudding recipes go this one is very good. I made it exactly as the recipe instructed except for adjusting the flavoring. I am not a maple fan so I used vanilla which worked nicely in combination with 1/4 tsp.nutmeg and a pinch of cloves. Read More
(13)
Rating: 5 stars
06/16/2006
Rave reviews each time I've made it. Once I followed the recipe exactly it was a little sweet but not overly. (I think the arborio rice makes a difference.) The next time I was gluten-free so substituted 1/2 cup real maple syrup for the sugar and flavoring. I prefer the maple syrup version. Read More
(10)
Rating: 4 stars
12/11/2006
this was pretty good. I used real maple syrup instead of the extract. I didnt need as much milk as was called for and it didnt thicken up as much as i thought it would. Also the rice didnt cook very well. I had to simmer it after adding the milk for more like 30 mins. This recipe is similar to one i make all the time. I cook the rice in 1/2 c sugar and a combo of milk and water(i add alittle more than is needed)then when rice is cooked i add spices or vanilla marg and a little more milk to give it a rice pudding cinsistancy Read More
(10)
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