Syrup And Rice Pudding Recipes

CREAMY DREAMY RICE PUDDING (NON-DAIRY)

Steps:

• Boil the water and rice together on medium heat until the rice releases its starch and becomes creamy.
• Add 1 cup soy milk and the maple syrup. Simmer, stirring frequently until most of the soy milk is absorbed, and the rice is bubbly and thick (about 7 minutes).
• Add second and third cups of soy milk in the same manner as the first, continuing to stir frequently.
• When the pudding has reached the desired creaminess (about 5 minutes following last soy milk addition), remove from heat and add the vanilla and spices.
• Ladle into serving bowls and sprinkle with cinnamon.
• The pudding may be eaten warm or cold, and will firm up a little as it cools.
• Store covered in the refrigerator up to two days, if it lasts that long.
• Enjoy!

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.

BROWN RICE PUDDING WITH MAPLE SYRUP

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.

SYRUP AND RICE PUDDING

Steps:

• Wash rice.
• Combine rice and remaining ingredients.
• Grease a casserole dish the size needed to accommodate these ingredients.
• Pour all ingredients into casserole.
• Bake slowly at 250° for 3 hours (stir often the first hour).
• Serve either hot Or cold.