Recipe by Victoria
"I took a few ideas a created my own rice pudding recipe. My family loves it (me particularly), and it is quick and easy to make."
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uncooked short-grain white rice
1 1/2 cups
maple flavored extract
Wonderful!! The maple flavor adds alot. I substituted and used skim milk and real maple syrup. Warm with some Cool Whip "Free"
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.
Loved this recipe. I make it for breakfast as an alternative to oatmeal on cold mornings. I add dried apricots as well.
Very tasty and creamy. Definately let sit so the creamy mixture will thicken perfectly - about 20 minutes.
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.
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!
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.
Very good. I only used 1/3 c of sugar and 1 T maple syrup.
* Percent Daily Values are based on a 2,000 calorie diet.
Canadian Maple Rice Pudding
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 259
** Calories from Fat: 41
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