Maple Cinnamon Rice Pudding

23 Jan

Winter has me at the end of my rope. Here’s how I know: all I want to do is knit and listen to 90’s country music. It’s pretty grim.

I needed something to comfort, something that said to me: It’s completely natural to want to slowly work your way into a cable-knit cocoon while listening to Garth Brooks. It’s totally fine. Don’t worry.

This is a quick and simple recipe that uses ingredients already in your home (in case it happens to be pouring down freezing rain), but it’s rich and satisfying. I didn’t need to waste my final threads of sanity on any complicated cookery–it was a “stand-n-stir” kind of dessert. It’s so simple, in fact, that it makes even the prospect of at least 2 and a half more months of this season seem like something a person could live through.

Maple Cinnamon Rice Pudding

Printable Recipe

1 cup arborio rice

6 cups milk

1/2 cup maple syrup

1 teaspoon cinnamon

1 teaspoon vanilla extract

In a medium saucepan, combine rice, milk and maple syrup. Bring to a simmer, stirring often to prevent rice from sticking to the bottom of the pot. Simmer until the rice is tender, about 20-30 minutes. Once the rice is cooked, remove from heat and stir in cinnamon and vanilla. Let cool, pudding will thicken while it stands.

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One Response to “Maple Cinnamon Rice Pudding”

Trackbacks/Pingbacks

  1. Blood Orange Bars « baking all the rules - March 20, 2012

    […] with no tights as much as the girl. And let’s not forget how much time I spent hating on winter this […]

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