Maple syrup rice pudding
Twenty-five minutes of stirring, and it becomes creamy
Arborio rice rinsed and brought to a boil in water, then oat milk, organic dark maple syrup, cardamom, vanilla, salt, and lemon zest.
Stir constantly until the rice is soft and the mixture is thick.
35 min
Preparation time
Dessert
Category
Low
Difficulty
4 servings
Dosage
What is needed
Yields 4 servings.
200g Arborio, Roma, or Originario rice
700 ml of water
500ml oat milk
100 ml of Pure Organic Dark Maple Syrup
¼ teaspoon ground cardamom
½ teaspoon vanilla powder
¼ teaspoon salt
1 lemon (zest)
1 blood orange
25g shelled pistachios
Five steps
Rinse
Rinse the rice under running water.
Bring to a boil
Transfer to a saucepan, cover with water and bring to a boil, then add oat milk, maple syrup, cardamom, vanilla, salt, and grated lemon zest.
Cook
Bring to a boil again, reduce heat, and continue stirring constantly until the rice is tender and the mixture is thick and creamy: about 25 minutes.
In the cups
Divide into 4 glass cups and decorate with blood orange segments, supremed, and coarsely chopped pistachios.
Serves
Lukewarm.
Two things to know
Stir constantly. Rubbing releases starch from the rice: without it, the mixture remains watery and sticks to the bottom.
The right rice is risotto rice. Arborio, Roma, or Originario: a Basmati does not release starch and will not bind.
The ingredient
The variety used in this recipe. Organic Dark: robust flavor, from certified organic maple groves.
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