Ingredients
- 150 g short-grain white rice
- 1 L whole milk
- 100 ml Québec maple syrup
- 1 large egg
- 30 g unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 60 g raisins
Method
- Heat the oven to 165 °C and butter a 2 L baking dish.
- Combine rice, milk, maple syrup, butter, cinnamon, salt, and raisins in the dish.
- Bake uncovered for 50 minutes, stirring twice, until the rice is tender and the mixture is creamy.
- Whisk the egg with a little hot pudding, stir it back into the dish, and bake 5 minutes more. Add vanilla and cool slightly.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 100 ml maple syrup; reduce the milk by 50 ml, and bake at 165 °C instead of 180 °C.
Why Quebec maple syrup: Maple adds gentle caramel depth to a familiar milk-and-rice pudding while preserving its simple, thrifty character. The recipe uses a local Québec sweetener in place of refined sugar.
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 →