Maple-Orange Rice Pudding

Name: Maple-Orange Rice Pudding
Yield: Serves 6
Ingredients: 6 tablespoons (3 fl oz/90 ml) maple syrup, preferably grade B; 3 large eggs plus 1 large egg yolk; 1 teaspoon pure vanilla extract; ½ cup (3½ oz/105 g) brown or white jasmine or basmati rice or other long-grain rice; ¾ cup (4-5 oz/125-155 g) dried cranberries, raisins, dried cherries, or chopped dates; ⅛ teaspoon kosher salt; ¾ teaspoon grated orange zest; 2¼ cups (18 fl oz/560 ml) whole milk or nondairy milk; ¼ teaspoon ground nutmeg

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

An old-fashioned, diner-style dessert, this baked pudding is made by baking tender rice in a fragrant maple and orange custard. Delicious plain, it is even better when served with fresh berries. It is perfect for ending a weeknight family dinner. This pudding is good warm, at room temperature, or cold.

Ingredients

½ cup (3½ oz/105 g) brown or white jasmine or basmat

Dessert
Dinner
Gluten-free
Vegetarian

Method

In a small saucepan over high heat, bring 1 cup (8 fl oz/250 ml) water to a boil. Stir