Ingredients
- 150 g short-grain brown rice
- 750 ml low-fat milk
- 120 ml pure Québec maple syrup
- 1 cinnamon stick
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 tsp ground nutmeg
- 60 g raisins
Method
- Rinse the rice and place it in a heavy saucepan with milk, maple syrup, cinnamon, and salt.
- Bring just to a simmer, reduce the heat, and cook uncovered for 40–45 minutes, stirring often.
- Remove the cinnamon stick when the rice is tender and the mixture is creamy.
- Stir in vanilla, nutmeg, and raisins; cook for 2 minutes more.
- Serve warm or chill until set.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace the sugar with 120 ml maple syrup; reduce the original milk by 60 ml to account for the syrup's liquid, with no oven adjustment required.
Why Quebec maple syrup: Brown rice and low-fat milk make this traditional pudding more filling while raisins contribute fruit sweetness. Maple gives the custard a warm, distinctive flavor and supports a local Québec ingredient.
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 →