Maple Berry Rice Pudding
This is a creamy rice pudding that bursts with berry flavour and just a touch of maple sweetness. It makes a terrific snack, dessert or even breakfast, served warm or cold.
If you use thawed frozen berries, you’ll have a colourful and fun purple or pink pudding.
Preparation time
5 minutes
Cooking time
30 minutes
Yield
4 servings
Nutritional information
Energy
191 Calories
Protein
6 g
Carbohydrate
35 g
Fat
3 g
Fibre
3.1 g
Sodium
63 mg
Top 5 Nutrients
(% DV*)
Calcium
13 % / 172 mg
Riboflavin
31 %
Vitamin B12
29 %
Pantothenic Acid
15 %
Vitamin D
13 %
*percentage of daily values
Ingredients
- 1 tbsp (15 mL) all-purpose flour
- 2 cups (500 mL) milk
- 1/3 cup (75 mL) short-grain (Arborio) rice
- 2 tbsp (30 mL) pure maple syrup
- 1/2 tsp (2 mL) vanilla extract
- 2 cups (500 mL) blueberries or raspberries or a mixture (thawed, if frozen)
Preparation
- In deep, heavy saucepan, whisk flour into milk. Stir in rice and bring to a simmer over medium heat, stirring often.
- Reduce heat to low; cover and simmer, stirring occasionally, for 20 to 25 min or until rice is very tender.
- Remove from heat and stir in maple syrup and vanilla extract. Let cool slightly (the pudding will thicken upon cooling). Stir in berries. Divide the pudding among 4 small bowls. Serve warm or cold.
If the cooled pudding is too thick, stir in more milk to thin as desired.
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