Maple Custard 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

MAPLE CUSTARD RICE PUDDING



Maple Custard Rice Pudding image

Baked rice custard is a favorite Chinese treat, usually served with dim sum meals. Also considered a great comfort food in North America. This version is delicious hot or cold.

Provided by littleturtle

Categories     Dessert

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 8

3 cups milk
3 cups light cream (10%)
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup maple syrup
6 eggs
2 cups cooked long-grain rice (cooked in milk instead of water)
maple syrup, to taste

Steps:

  • Preheat oven to 325°F.
  • Butter a 12-inch square casserole dish.
  • In a large bowl, combine the milk, cream, maple syrup, vanilla, salt, and eggs; mix well to ensure that the eggs are thoroughly incorporated.
  • Add rice and stir until well combined.
  • Pour mixture into casserole dish; bake until mixture is set and top is golden and bubbling (30-40 minutes) or for a slightly creamier consistency cook in a hot water bath for 40-45 minutes.
  • Serve hot or cold, drizzled with maple syrup.

MAPLE SYRUP CUSTARD CUPS



Maple Syrup Custard Cups image

Very light with a satiny texture and gentle maple flavor. These custard cups are the perfect ending to traditional 'New England'-styled holiday meals.

Provided by Linda

Categories     Desserts     Custards and Pudding Recipes

Time 1h45m

Yield 6

Number Of Ingredients 4

4 eggs
3 cups milk
¾ cup real maple syrup
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk eggs in a bowl until lightly beaten. Add milk, maple syrup, and vanilla extract; gently beat until incorporated. Pour mixture into six 1/4-cup ramekins. Arrange ramekins in a baking dish. Pour enough water into baking dish to cover ramekins halfway up the sides.
  • Bake in the preheated oven until a knife inserted in the center of a custard comes out clean, 35 to 45 minutes. Remove ramekins from baking dish and refrigerate until completely chilled, at least 1 hour.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.4 g, Cholesterol 133.8 mg, Fat 5.8 g, Protein 8.2 g, SaturatedFat 2.6 g, Sodium 100.3 mg, Sugar 29.4 g

BEST EVER RICE CUSTARD PUDDING



Best Ever Rice Custard Pudding image

Comforting and delicious - easy to make, well worthwhile. I've added a couple of extra ingredients from the original - vanilla essence and nutmeg.

Provided by zeeland55

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup cooked rice
2 eggs
2 cups whole milk
1/8 teaspoon salt
4 tablespoons sugar
1 pinch nutmeg (optional)
1 dash vanilla essence (optional)
3/4 cup raisins (optional)

Steps:

  • Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
  • Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.

MAPLE CUSTARD



Maple Custard image

??Ring in the holidays with this rich, velvety custard. It has a light maple flavor that's a nice change from traditional chocolate and vanilla flavors. -Sharlene Heatwole, McDowell, VA

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon salt
3-3/4 cups 2% milk
1 cup maple syrup
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Sugar for rims of dishes, optional
Additional maple syrup, optional

Steps:

  • In a large saucepan, combine cornstarch, flour and salt. Gradually stir in milk and syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla., Transfer to a large bowl; cover and refrigerate until chilled. Just before serving, fold in whipped cream. If desired, serve in sugar-rimmed dishes and drizzle with additional syrup.

Nutrition Facts : Calories 212 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.

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.

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.

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