Rice pudding with maple syrup is a different, healthy and nutritious breakfast. A vegan alternative to the classic rice pudding recipe, it perfectly marries the delicacy and softness of rice with the intensity of maple syrup and spices. The fresh note of the fruit combined with the crunchiness of the pistachio nuts makes this breakfast a delicious mix of flavors and textures.
Recipes for athletes
Rice pudding with maple syrup
35 minutes
Dessert
Low difficulty
4 servings
Ingredients
- 200g of Arborio, Roma or Originario rice
- 700ml of water
- 500ml oat milk
- 100ml di MapleFarm Pure organic maple syrup – Dark
- ¼ teaspoon cardamom powder
- ½ teaspoon vanilla powder
- ¼ teaspoon salt
- 1 lemon (zest)
- 1 red orange
- 25 g shelled pistachios
Instructions
- Rinse the rice under running water.
- Transfer to a saucepan, cover with water and bring to a boil, then also add the oat milk, maple syrup, cardamom, vanilla, salt and grated lemon zest.
- Bring back to a boil, lower the heat, and continue to cook, stirring continuously until the rice is soft and the consistency of the mixture is thick and creamy (about 25 minutes).
- Divide the rice pudding among 4 glass bowls and garnish with slices of peeled blood orange and coarsely chopped pistachios.
- Serve lukewarm.
