This recipe is taken from the 2012 Milk Calendar. Rice pudding has been a Milk Calendar favourite since it first appeared in 1986. Now with Italian Arborio rice, pure maple syrup, cranberries and lemon - a creamy, decadent rice pudding is quick and easy to make any night of the week.
- Prep: 5 min
- Cooking: 35 min
- 1/2 cup (125 mL) Arborio (short-grain Italian) rice
- 3 cups (750 mL) milk (approx.)
- 3 tbsp (45 mL) pure maple syrup
- 1/4 cup (50 mL) dried cranberries, cherries or blueberries (or a mixture, chopped if large)
- Grated zest of 1 lemon or small orange
- Ground cinnamon
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In a heavy saucepan, bring rice, milk and syrup to a simmer over medium heat, stirring often.
Reduce heat to low, cover and simmer, stirring occasionally, for 20 min. Stir in cranberries and half of the zest; cover and simmer for 5 to 10 min longer or until rice is very soft and pudding is slightly thickened (it will thicken considerably upon cooling). Serve hot, warm or cold, stirring in more milk as necessary to thin. Sprinkle each serving with cinnamon and remaining zest.
Use 2% or whole milk for the best texture in this pudding.
Spoon portions of rice pudding into small airtight containers and pack for breakfast or lunch along with some fresh fruit.
Tips for Kids: This is a recipe kids can assemble on their own, with supervision when it’s time to use the stove-top. They’ll be so proud to serve it to their family and to eat it all up.
For a Chocolate Rice Pudding, omit cranberries and lemon zest; simmer the pudding for 25 to 30 min until rice is soft; remove from heat and stir in 1/2 cup (125 mL) semisweet chocolate chips until melted.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 170 mg|
|Vitamin B12:||29 %|
|Vitamin D:||29 %|