Canadian rice pudding
You are no doubt familiar with classic rice pudding, so simple and delicious. Well, here's a version with a Canadian twist: sweetened with maple syrup instead of sugar, added in two stages.
55 K 4.1/5 (9 reviews)
1 hour 7 min.
Easy
6 people
4 IngredientsLast modified on: January 31th 2021
For 6 people, you will need:
- 1
200 g rice - 2
1 litre whole milk - 3
100 g maple syrup - 4 100 g maple syrup
- Total weight: 1,400 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 55 min.
All in all: 1 hour 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Put a saucepan of water on high heat. When it boils, tip in 200 g rice.
Stage 2 - 5 min.
Leave to cook for about 5 minutes, then drain.
Stage 3 - 10 min.
Pour 1 litre whole milk and 100 g maple syrup into a large non-stick pan and bring up to a simmer.
Stage 4 - 40 min.
Add the pre-cooked rice and mix well (with a soft spatula, for instance).
Turn the heat down to minimum and leave to cook gently and thicken.
Turn the heat down to minimum and leave to cook gently and thicken.
Stage 5
Every time a skin forms on the surface (which is quite normal), simply mix this in.
Stage 6
Continue cooking until the rice pudding is smooth and fairly thick.
Stage 7 - 1 min.
Take off the heat and add 100 g maple syrup.
Stage 8 - 1 min.
Mix one last time and your Canadian-style rice pudding is ready.
Stage 9
Put into ramekins for individual servings.
Remarks
It is important to add the maple syrup in two stages to give the rice pudding the full benefit of its flavour.
If you'd like even more flavour, you can increase the quantity of maple syrup added the second time.
If you'd like even more flavour, you can increase the quantity of maple syrup added the second time.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 210 RDI=20 % | 40 RDI=5 % | 1,360 RDI=70 % | 5,710 RDI: 70 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 2 RDI=0 % | 100 RDI=5 % | 410 RDI: 5 % |
| Per person | 9 RDI=3 % | 30 RDI=3 % | 5 RDI=1 % | 230 RDI=10 % | 950 RDI: 10 % |
How much will it cost?
- For 6 people : 4.60 €
- Per person : 0.80 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Cauliflower "moelleux" in ramekins, Celeriac and sesame soup, Chocolate cream with a crunch, irish coffee mousse, Sandwich bread, Caramelized pear custard tart, ... See them all 67
Rice
Like these other recipes: Indian rice pudding, Koulibiak in pie dish, Sesame rice, Chocolate rice pudding, Curried prawn risotto, ... See them all 21
Maple syrup
Like these other recipes: Pain perdu, Canadian apple crumble, Baked apples from St Aubin le Vertueux, Granola, Maple syrup cream sugar, ... See them all 10
Other recipes you may also like
Risotto-style celeriac
In this recipe, the celeriac is cooked rather like for a risotto: diced small, softened in olive oil with onion, then cooked in chicken stock. The dish is finished with cream and maybe a little cancoillotte (or other creamy cheese). It is delicious on its own or to accompany meat.December 30th 201996 K 50 min.
Clementine Creamy
A clementine cremeux is a little different from cremeux based on pulpy fruits (such as blackcurrant or raspberry), this time more juice is used and the zest.January 18th 202333 K2 2 hours 40 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018383 K 14 1 day 1 hour 25 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.44 M 14.8 1 hour 15 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018321 K4.3 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.