Ingredients
- 150 g short-grain rice
- 900 ml whole milk
- 120 ml Québec maple syrup
- 1 large egg
- 30 g unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 strip lemon zest
Method
- Combine rice, milk, maple syrup, butter, cinnamon, salt, and lemon zest in a saucepan.
- Bring to a gentle simmer, cover partly, and cook for 35–40 minutes, stirring often, until creamy.
- Whisk the egg with a little hot pudding, return it to the pan, and cook for 2 minutes.
- Remove the zest, stir in vanilla, and serve warm or chilled.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace 100 g sugar with 120 ml maple syrup; reduce the milk from 960 to 900 ml; no oven reduction is needed because this version is stovetop-cooked.
Why Quebec maple syrup: Maple adds a mellow caramel flavor to the classic creamy pudding and works well with citrus and cinnamon. The recipe uses a readily available Québec sweetener in a traditional comfort dessert.
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 →