Ingredients
- 100 g short-grain white rice
- 900 ml whole milk
- 80 ml Quebec maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- Ground nutmeg, to finish
Method
- Rinse the rice and place it in a heavy saucepan with milk, maple syrup, vanilla, cinnamon, and salt.
- Bring just to a simmer, stirring frequently.
- Cook uncovered for 25 minutes, stirring often, until the rice is tender and creamy.
- Spoon into bowls and finish with nutmeg; serve warm or chilled.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace 100 g sugar with 80 ml maple syrup and reduce the milk from 1 litre to 900 ml; no oven adjustment is needed because the pudding is cooked on the stovetop.
Why Quebec maple syrup: Maple brings a subtle toasted note to the creamy rice and warm spices. The reduced milk keeps the classic spoonable consistency while showcasing a local sweetener.
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 →