Reviewed: Jan. 21, 2009

My husband is on a low cholesterol diet, so no potatoes but whole grain rice is permitted, so a bonus that he can have it for dessert too. It was nice to find this recipe that didn't call for custard (no eggs!). I cut the sugar in half & used low fat milk, & we still enjoyed it.

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Jilly

Home Town: Sarnia, Ontario, Canada

Living In: Wyoming, Ontario, Canada

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Reviewed: May 31, 2008

Yummy! I used 1/4 cup white and 1/4 cup brown sugar, 1 TB of real maple syrup instead of extract, and added a beaten egg to the second part of milk. Easy, fast, delicious.

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leeives

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Reviewed: Apr. 30, 2008

I had to improvise a bit due to my family's needs and what was in my pantry. I didn't have short grain rice, just extra long grain white rice. I imagine short grain rice would make a nicer texture. Note to self: Get some short grain rice for next time. I used half cup of REAL maple syrup instead of maple flavoring and sugar. Mmmm. Nice upgrade. Plenty of sweetness. I used whole goat's milk instead of 2% cow's milk, and left out the butter. I thought it was yummy, but very rich. I could only eat a small portion at a time.

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APBAKER

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Reviewed: Feb. 24, 2008

Overall, a good take on Rice Pudding. I did make some changes to it though. I also used brown rice (that is all I stock in the pantry) and skim milk, I also used 1/8 cup of Splenda for Baking, and 1 Tbs and 1 tsp of organic amber maple syrup. It doesn't end there. I did have trouble getting the "custard" to thinken so I added an egg with the second addition of milk and spices, since I only had whole cinnamon sticks I stuck on stick in with the rice while it was cooking and left it until I put the pudding into dessert cups, I also added 1/4 tsp of ground ginger. Right before I removed from the heat I added 1/4 cup of chopped pecans (left over in the pantry) and 1/2 cup of raisins. After the mods I like the recipe. Next time I might ommit the sugar all together.

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Olivia

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Cocoa Beach, Florida, USA

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Reviewed: Feb. 22, 2008

Ok. I didn't follow exactly and I think that is the reason it wasn't quite right. I also accidentally put too much Cinnamon in it. It was sweet. I used real maple syrup (100% pure), 1/2 cup in place of the sugar and maple flavoring. I also added a spice called Cardamom, 1/2 Tsp. Next time I'll try it as is.

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Elle

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Reviewed: Dec. 7, 2007

This is DELICIOUS! I rated it 4 stars (and not 5) because I did change a few things. I took the advice of another reviewer and decreased the sugar to 1/4C and that was sweet enough for me. I also used 1/2tsp vanilla instead of the maple extract and added 1/4C raisins. The amount of spices is just perfect and it thickened up just fine. Very good for a relatively quick version of rice pudding!

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anelson

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Reviewed: Oct. 12, 2007

its ok

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mama

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Reviewed: Aug. 1, 2007

Nice, quick and easy recipe. I used fat free half and half to give it a richer flavor, vanilla instead of maple (just personal preference) and used brown rice instead of white so at least we got some fiber. Turned out great and the kids ate it up

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CREATIVEWAYSTOSAVE

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Loveland, Colorado, USA

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Reviewed: Jun. 15, 2007

nice quick and easy dessert for last minute times. Tastes great. i used vanilla extract instead of maple flavouring. I also didnt include the last quarter of milk. excellent result.

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JAZZTER

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Reviewed: Jan. 28, 2007

Soooooooooo good and easy to make, love it!

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misscdn

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Dec. 7, 2006

this was pretty good. I used real maple syrup instead of the extract. I didnt need as much milk as was called for and it didnt thicken up as much as i thought it would. Also the rice didnt cook very well. I had to simmer it after adding the milk for more like 30 mins. This recipe is similar to one i make all the time. I cook the rice in 1/2 c sugar and a combo of milk and water(i add alittle more than is needed)then when rice is cooked i add spices or vanilla, marg and a little more milk to give it a rice pudding cinsistancy

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babybluangel

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 16, 2006

Rave reviews each time I've made it. Once I followed the recipe exactly, it was a little sweet, but not overly. (I think the arborio rice makes a difference.) The next time I was gluten-free, so substituted 1/2 cup real maple syrup for the sugar and flavoring. I prefer the maple syrup version.

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LLANKOWSKI

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Reviewed: Oct. 14, 2005

Whoa, this is sooooo sweet!! It's almost hard to enjoy because of that. I would cut the sugar in half if I were to make this again. I used brown rice and skim milk. Added an egg with the second addition of milk because it wasn't thickening up at all. (Probably because of the skim). It worked well though, and thickened right up. Good texture.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2005

Our family loves it particularly our little one,our 2 older daughter likes to help make this because it is quick and easy to make...thanx!

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luv2cook4familyof6

Cooking Level: Expert

Home Town: Oscoda, Michigan, USA

Living In: Homosassa, Florida, USA

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Reviewed: Oct. 22, 2004

EXTREMELY easy & great tasting eggless recipe! I even cooked the rice overnight with my rice cooker and added in later after the mixture had thickened. Also, I like a little heavier recipe so I used 1/2 cup 10% cream with reduced milk in this recipe. Simply Delicious!!

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BE443

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Reviewed: Jul. 4, 2004

Loved this recipe. I make it for breakfast as an alternative to oatmeal on cold mornings. I add dried apricots as well.

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SILLYJILLY

Cooking Level: Expert

Home Town: Andover, Minnesota, USA

Living In: Wadena, Minnesota, USA

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Reviewed: Jan. 11, 2004

Wonderful!! The maple flavor adds alot. I substituted and used skim milk and real maple syrup. Warm with some Cool Whip "Free"

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OZZIELANZA

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Reviewed: Nov. 12, 2003

This was ok but I doubt I'll make it again.I think I'll stick to my recipe for baked rice pudding instead.

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WHATAYAWANT

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 9, 2003

As far as rice pudding recipes go, this one is very good. I made it exactly as the recipe instructed except for adjusting the flavoring. I am not a maple fan, so I used vanilla which worked nicely in combination with 1/4 tsp.nutmeg and a pinch of cloves.

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DICKSIELEE

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Reviewed: Jul. 14, 2003

This is an excellent recipe. It thickened perfectly ... and has a delicate texture, and intense spice flavor. I'll be making this again, and again ... and again.

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SCRITCHFIELD

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Canadian Maple Rice Pudding

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