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.


One Response to “Maple Cinnamon Rice Pudding”


  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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