Fall is here. I can’t deny it any longer. Yesterday I went hiking in the Lower Hudson Valley, and was briefly horrified when I woke up and the thermometer read 39 degrees. I bundled up and, fortunately, before I knew it my body heat kept me warm and I was eventually peeling off layers. It was a beautiful day for a rather strenuous hike, and the views were worth it.
What better way to warm up than with a bowl of rice pudding. (I eat mine warm, though I know not everybody does.) One of the great things about rice pudding is that you can alter it to suit your tastes by adding spices (cinnamon, for example) or other special treats (raisins, nuts, fruit). In fact, some time ago I blogged about a visit to Rice to Riches in NYC. If you’re looking for rice pudding flavor inspiration, that’s your spot!
Traditionally (at least in Italy), rice pudding is made with arborio rice, but you can really get away with any white rice if you can’t find arborio rice or just want to use what you already have at home. Also, sometimes rice pudding comes out drier (stickier) than you intended, especially after it is a day or so old. I like mine less runny, but sometimes it’s even too thick for my taste. Never fear! Just add some more milk, heat it up, mix it in, and you again have creamy rice pudding!!
Cinnamon Maple Rice Pudding
adapted from Joy the Baker
1 c arborio rice
4 c whole milk
1/3 c packed light brown sugar
1 vanilla bean (or vanilla bean paste equivalent), split and seeds scraped
3/4 t ground ginger
½ t ground cinnamon
pinch of salt
¼ c maple syrup
- Place the rice, milk, sugar, vanilla, ginger, cinnamon, and salt into a medium saucepan over high heat. Bring to boil. Be very careful, this can boil over.
- Reduce heat to low, cover, and cook for 25-30 minutes or until rice is tender, stirring occasionally.
- Serve warm or at room temperature in individual bowls, drizzled with maple syrup.