Ingredients
- 1 l whole milk
- 100 g basmati rice
- 120 ml Québec maple syrup
- 4 green cardamom pods, crushed
- 1 cinnamon stick
- 2 tbsp chopped pistachios
- 2 tbsp sliced almonds
- 1 tbsp raisins
- 1 pinch saffron
- 1 pinch salt
Method
- Rinse the rice and combine it with the milk, cardamom, cinnamon, saffron, and salt in a heavy saucepan.
- Simmer gently for 40 minutes, stirring often, until the rice is tender and the milk is thick.
- Remove from the heat and stir in the maple syrup.
- Cool slightly, remove the cinnamon and cardamom, and serve warm or chilled with the nuts and raisins.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace 100 g sugar with 120 ml maple syrup; reduce the traditional milk from about 1.25 l to 1 l to account for the syrup's liquid; add the maple off heat to preserve its aroma.
Why Quebec maple syrup: Maple's toasted notes complement cardamom, saffron, and nuts in the same way jaggery or sugar does. Adding it after cooking keeps the flavor clear and minimizes prolonged heating.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →