I had quite a bit of left over white rice and happened to see a restaurant featured on television that shared a portion of their ingredients for rice pudding except for one secret ingredient. And it is naturally gluten free. It looked as if it contained warm maple syrup; and the host of show said it tasted like french toast. I just had to try to make it. The original recipe did not 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, and consuming it.
In some countries, this maple rice pudding makes a wonderful breakfast alternative, and happens to be gluten free. Add cocoa powder and the sweetener of your choice or maple syrup.
- 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
- 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.
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.