This is a creamy rice pudding that bursts with berry flavour and just a touch of maple sweetness. It makes a terrific snack, dessert or even breakfast, served warm or cold.
- Prep: 5 min
- Cooking: 30 min
- 1 tbsp (15 mL) all-purpose flour
- 2 cups (500 mL) milk
- 1/3 cup (75 mL) short-grain (Arborio) rice
- 2 tbsp (30 mL) pure maple syrup
- 1/2 tsp (2 mL) vanilla extract
- 2 cups (500 mL) blueberries or raspberries or a mixture (thawed, if frozen)
In deep, heavy saucepan, whisk flour into milk. Stir in rice and bring to a simmer over medium heat, stirring often.
Reduce heat to low; cover and simmer, stirring occasionally, for 20 to 25 min or until rice is very tender. Remove from heat and stir in maple syrup and vanilla extract. Let cool slightly (the pudding will thicken upon cooling). Stir in berries. Divide the pudding among 4 small bowls. Serve warm or cold.
If the cooled pudding is too thick, stir in more milk to thin as desired.
If you use thawed frozen berries, you’ll have a colourful and fun purple or pink pudding.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||16 % / 174 mg|
|Vitamin B12:||29 %|
|Vitamin D:||29 %|