Canadian Maple Rice Pudding Recipes

CANADIAN MAPLE RICE PUDDING

Steps:

• Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
• Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.

GRANDMA'S RICE PUDDING

Steps:

• Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.

MAPLE BREAD AND BUTTER PUDDING

Steps:

• Preheat oven to 325°F (160°C). Grease 13 X 9-inch (3 L) glass baking dish with 2 tbsp (25 ml) butter.
• Discard end slices of loaf. Spread 1/2 cup (125 ml) butter evenly over one side of each bread slice. Arrange six of the bread slices, buttered side up, in a single layer on the bottom of prepared dish. Cut a seventh slice in half and wedge in among other slices to fill the bottom of the dish; sprinkle half of the apricots evenly over the top. Repeat with remaining seven bread slices and apricots for a second layer; set aside.
• Combine milk, cream and salt in a large saucepan. Using the tip of a sharp knife, scrape vanilla seeds into pan; add seedless vanilla bean pods. Bring to a boil over medium heat, stirring often. Once boiling, remove from heat. Whisk together eggs and sugar in large bowl for about 1 minute or until pale yellow. Gradually whisk in 1 cup (250 ml) of the hot milk mixture until combined. Slowly whisk in remaining milk mixture until fully combined. Pour custard through fine sieve into large bowl; discard vanilla bean pods.
• Pour strained custard over the top of the bread. Using a spatula, gently press down on bread slices so they soak up custard. Place dish in a large roasting pan; add enough warm water to pan to come halfway up the sides of the baking dish.
• Bake in centre of oven for 40 to 45 minutes, pressing bread down gently with spatula at halfway point, or until puffed and set around edges with a slight jiggle in centre. Transfer pudding in water bath to rack to cool.
• Meanwhile, heat jam with 2 tbsp (25 ml) water in small saucepan over low heat for 3 minutes, stirring occasionally, or until liquefied. Carefully remove pudding from water bath; brush surface with warmed jam. Serve hot or at room temperature.

MAPLE RICE PUDDING (VEGAN, GLUTEN-FREE)

Steps:

• Boil the water. Once boiling, add the rice and simmer, covered, for 15 minutes.
• Add the rice milk, maple syrup, salt and cinnamon and simmer uncovered (cover it until it starts to almost boil again, then take cover off) until thick and creamy, about 15-20 minutes, stirring once in a while.
• Remove from heat and add the vanilla and raisins. Stir and pour into serving dishes. Sprinkle with cinnamon to garnish, let cool down 5 minutes and serve. If you plan on serving it later on you may want to add a bit more rice milk as you reheat it as it will thicken with time.

CANADIAN MAPLE RICE PUDDING

Steps:

• Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
• Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.