I had quite a bit of left over white rice and happened to see a restaurant feature on television that shared a portion of their ingredients for rice pudding except for one secret ingredient. It looked like warm maple syrup; and the host of show said it tasted like french toast. I just had to try making it. The original recipe did not have use vanilla bean but I had to add some, as vanilla beans give it a wonderful flavor! I hope you enjoy this as much as I enjoyed creating it.
Gluten Free Maple Rice Pudding Recipe
Makes 3-4 servings.
Ingredients
- 2 cups cooked white rice
- 1/2 cup half & half and 1-1/2 cups low-fat (2%) milk (or 2 cups whole milk or the milk of your choosing)
- 1/4 cup sugar
- 1 vanilla bean, cut into 4 pieces (or sub with 1-2 teaspoons pure vanilla extract)
- 2 Tablespoons pure maple syrup
- 2 Tablespoons butter (or buttery spread – some contain corn or soy)
- 1/2 teaspoon cinnamon
Directions
- In a pot add milk. sugar and vanilla bean pieces; stir until sugar dissolves.
- Add cooked white rice; stir; and cook for 1 hour 30 minutes, stirring occasionally to often.
- Remove vanilla bean pieces.
- In a separate, small sauce pan combine maple syrup, cinnamon and butter; simmer for about 5 minutes.
- Add warm syrup mixture to rice mixture and stir.
- Pour into serving dishes and serve warm.
- Top with additional cinnamon or nutmeg before serving.
- Refrigerate leftovers.
Tips
- You may substitute vanilla extra for the vanilla bean, but you will need to add it in last, after the maple syrup mixture.
- If you are on a dairy free diet you may try using of a milk substitute, but it will alter the taste and be less creamy. I suggest making it with raw almond milk which is very thick and creamy.
- If you do not have any pure maple syrup you may use regular maple syrup.
- Add additional sugar, if desired.
