Maple-Orange Rice Pudding

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Gluten Free Baking

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 ( oz/105 g) brown or white jasmine or basmati rice or other long-grain rice
  • cups (18 fl oz/560 ml) whole milk or nondairy milk
  • 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
  • ¾ teaspoon grated orange zest
  • teaspoon kosher salt
  • ¾ cup (4-5 oz/125-155 g) dried cranberries, raisins, dried cherries, or chopped dates
  • ¼ teaspoon ground nutmeg

    Method

    1. In a small saucepan over high heat, bring 1 cup (8 fl oz/250 ml) water to a boil. Stir in the rice and bring to a simmer. Reduce the heat to low, cover, and cook until the water is absorbed, about 30 minutes for brown rice and 20 minutes for white rice. Turn off the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.
    2. Preheat the oven to 325°F (165°C). Butter an 8-inch (20-cm) square glass baking dish or other shallow 2-qt (2-l) baking dish.
    3. In a large bowl, whisk together the milk, maple syrup, eggs and egg yolk, vanilla, orange zest, and salt. Stir in the cranberries and cooked rice. Scrape the mixture into the prepared baking dish and sprinkle nutmeg on top.
    4. Bring a kettle of water to a boil. Place the baking dish into a large roasting pan and add enough hot water to come halfway up the sides of the roasting pan.
    5. Bake the pudding until a knife inserted into the center comes out clean, about 1 hour. Carefully remove the baking dish from the roasting pan and let cool on a wire rack for at least 15 minutes and up to 2 hours. Spoon the pudding into bowls and serve warm or at room temperature. Or, cover with plastic wrap and store in the refrigerator for up to 2 days.