Maple Brown Rice Pudding Recipes

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CANADIAN MAPLE RICE PUDDING



Canadian Maple Rice Pudding image

I took a few ideas a created my own rice pudding recipe. My family loves it (me particularly), and it is quick and easy to make.

Provided by Victoria

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 45m

Yield 5

Number Of Ingredients 9

¾ cup uncooked short-grain white rice
1 ½ cups water
2 cups 2% milk
1 teaspoon maple flavored extract
½ cup white sugar
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch ground cloves
1 tablespoon butter

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.

Nutrition Facts : Calories 259.2 calories, Carbohydrate 48.9 g, Cholesterol 13.9 mg, Fat 4.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.8 g, Sodium 57.3 mg, Sugar 24.9 g

BROWN RICE PUDDING WITH MAPLE SYRUP



Brown Rice Pudding With Maple Syrup image

I'm always looking for ways to make desserts healthier. You could certainly use soy milk if you wanted to, and 1/2 cup of raisins can be added if you want. This recipe was originally found in Leanne Ely's "Healthy Foods." Prep time does not include cooking the rice as I usually have some leftover.

Provided by ladypit

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup cooked brown rice
1/2 cup maple syrup
1 3/4 cups milk (I use skim though 1% is probably better)
1 egg
3 egg whites
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Mix together all ingredients but rice in a medium pot.
  • Add the cooked rice and cook for 10 minutes over low to medium heat.
  • Serve with a little cinnamon or sweetener, if desired.

MAPLE PECAN RICE PUDDING



Maple Pecan Rice Pudding image

Provided by Ina Garten

Categories     dessert

Yield 6 servings

Number Of Ingredients 11

3/4 cup raisins
3 tablespoons bourbon, such as Makers Mark
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, lightly beaten
1 teaspoon pure vanilla extract
1/4 cup pure maple syrup, plus extra for serving (optional)
1/2 teaspoon natural maple flavoring
3/4 cup toasted pecans, chopped

Steps:

  • In a small bowl, combine the raisins and bourbon. Set aside.
  • Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
  • Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.

CREAMY BROWN RICE PUDDING



Creamy Brown Rice Pudding image

This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. My mother adds raisins during the last 15 minutes; she calls this 'Speckled Pup,' but I prefer my rice pudding without raisins.

Provided by Diana Hagewood Smith

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h5m

Yield 8

Number Of Ingredients 8

4 cups water
2 cups uncooked brown rice
¾ teaspoon salt
2 cups milk
1 (12 fluid ounce) can evaporated milk
½ teaspoon almond extract
1 cup sugar
1 (3 inch) piece cinnamon stick

Steps:

  • Bring the water and brown rice to a boil in a saucepan. Add the salt, reduce the heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 50 minutes.
  • Stir the milk, evaporated milk, almond extract, and sugar into the rice; add the cinnamon stick. Simmer uncovered, stirring frequently, until the dish is of pudding consistency, about 70 minutes more.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 61 g, Cholesterol 18.6 mg, Fat 5.8 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 3.1 g, Sodium 297.9 mg, Sugar 32.6 g

BROWN RICE PUDDING



Brown Rice Pudding image

Brown rice gives this creamy pudding a deep, nutty flavor, while lemon and mango make it subtly sweet and refreshing. It's a healthy snack or dessert any time of the year.-Lorie Miner, Kamas, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 4 servings.

Number Of Ingredients 8

1-1/4 cups water
1/2 cup uncooked brown rice
3 teaspoons grated lemon zest, divided
1/4 teaspoon salt
3 cups 2% milk
3 tablespoons brown sugar
1 teaspoon vanilla extract
Optional toppings: fresh mango, ground cinnamon and unsweetened coconut flakes

Steps:

  • In a large saucepan, combine the water, rice, 1-1/2 teaspoons lemon zest and salt. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until tender., Stir in milk and brown sugar. Cook, uncovered, for 40-50 minutes or until desired consistency, stirring occasionally. Remove from the heat; stir in vanilla and remaining lemon zest. Chill if desired., Spoon into dessert dishes. Add toppings as desired.

Nutrition Facts : Calories 235 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 250mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.

CREAMY BROWN RICE PUDDING



Creamy Brown Rice Pudding image

From the Famous Brand Name Recipes cookbook 'WHOLE-GRAIN COOKING,' this recipe is a nice change from the puddings made with white rice! [NOTE: If you use any butter when cooking the rice, DO NOT add another tablespoon of it as per this recipe.]

Provided by Sydney Mike

Categories     Dessert

Time 28m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups cooked whole grain brown rice
1 1/2 cups milk
1/2 cup maple syrup or 1/2 cup honey
1 -2 cup dark raisin (optional)
1 tablespoon unsalted butter
1 teaspoon nutmeg or 1 teaspoon allspice

Steps:

  • In medium saucepan, combine rice, milk, syrup [& raisins, if including them], & bring to boil.
  • Reduce heat & simmer 20 minutes, stirring frequently.
  • Remove from heat & stir in butter & cinnamon.
  • If desired, garnish with additional cinnamon.

Nutrition Facts : Calories 188, Fat 6.3, SaturatedFat 3.9, Cholesterol 20.4, Sodium 50, Carbohydrate 31.2, Fiber 0.3, Sugar 23.8, Protein 3.1

MAPLE-LEMON-RAISIN RICE PUDDING



Maple-Lemon-Raisin Rice Pudding image

Categories     Milk/Cream     Citrus     Rice     Dessert     Kid-Friendly     Lemon     Dried Fruit     Raisin     Fall     Winter     Potluck     Maple Syrup     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 12

1 cup water
1/2 cup long-grain white rice
1 1/2 cups whole milk
1/2 cup pure maple syrup
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
3/4 cup raisins
1/4 teaspoon ground nutmeg
Whipped cream

Steps:

  • Combine water and rice in heavy medium saucepan. Bring to simmer. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Uncover and cool.
  • Position rack in center of oven; preheat to 350°F. Butter 6- to 8-cup soufflé dish. Place in roasting pan. Whisk milk and next 6 ingredients in large bowl to blend. Stir in raisins and 1 1/2 cups cooked rice (reserve any remaining rice for another use). Pour into dish. Sprinkle nutmeg over. Add enough hot water to roasting pan to come halfway up sides of dish. Bake until pudding is set in center and brown around edges, about 1 hour 5 minutes.
  • Remove dish from water. Cool pudding at least 15 minutes. Spoon into bowls and serve warm or at room temperature with whipped cream.

BROWN RICE PUDDING WITH EASY ROASTED STRAWBERRIES



Brown Rice Pudding with Easy Roasted Strawberries image

Ready in only 35 minutes, brown rice pudding is topped with fresh strawberries drizzled in maple-flavored syrup.

Provided by Lauren Keating

Categories     Dessert

Time 35m

Yield 4

Number Of Ingredients 8

1/2 cup uncooked brown rice
1/3 cup sugar
1 can (14.5 oz) reduced-fat (lite) coconut milk (not cream of coconut)
1 1/2 cups fat-free (skim) milk
1 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla
8 oz fresh strawberries, quartered
1 tablespoon sugar-free maple-flavored syrup
1 teaspoon balsamic vinegar

Steps:

  • In 2-quart saucepan, mix all Pudding ingredients. Heat to boiling. Reduce heat; simmer about 40 minutes, stirring occasionally, until rice is soft and most of liquid is absorbed.
  • Heat oven to 350°F. Place strawberries in shallow baking dish. Drizzle with syrup; stir until berries are coated.
  • Bake 30 minutes or until berries are very soft. Remove from oven. Stir in vinegar. Serve pudding warm or chilled with roasted strawberries.

Nutrition Facts : Calories 270, Carbohydrate 47 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 26 g, TransFat 0 g

BROWN-RICE PUDDING



Brown-Rice Pudding image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

2 cups short-grain brown rice
1 cup plain soy milk
3/4 cup organic maple syrup
1/4 teaspoon pure vanilla extract
Coarsely chopped walnuts, for garnish
Ground cinnamon, for garnish

Steps:

  • Combine rice and 4 cups of water in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, and cook until water has been absorbed and rice is tender, 20 to 25 minutes.
  • Stir in soy milk, maple syrup, and vanilla; cook, stirring, for 5 minutes more. Divide between serving bowls. Garnish with walnuts and cinnamon.

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