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Maple Ginger Rice Pudding

October 8, 2013 by Joy the Baker 95 Comments

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Do you even know how much I love celery juice?  Yea… celery juice.  I like it a lot.  Almost too much.  It’s bordering on strange.  Ok, not bordering… it’s actually really odd.

The one thing I love more than celery juice is (my cat) butter and RICE PUDDING!  I yelled that.  Literally and loud.

We’re not really here to talk about celery juice, now are we?  We’re mostly here to talk about sugar and comfort… and how awkward we are around absolutely everyone ever.

I think I’ve covered the awkward bit with the mention of celery juice… let’s get started on the sugar-talk.  Rice, dairy, spices, and sweet.  Let’s just.

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We’re making rice pudding!  It’s just a few simple steps.

Text your best friend.  If your best friend is Tracy Shutterbean, she’ll give you a bonkers recipe for Vanilla Ginger Rice Pudding, and you’ll rush out to buy the ingredients.  The rest is Rice Pudding History.  You’re the victor.  It’s all very good.

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This rice pudding is a simple mixture of warming milk and plumping risotto rice.  Spices, too!  Ground ginger and cinnamon spice the pot.  Brown sugar and a big pinch of salt too.  It’s quite humble, and quite edible for breakfast, lunch, and dinner.

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The creamy rice pudding mixture is simmered until the milk is absorbed and the rice is fattened.  That’s when you know it’s time to grab your spoon and eat straight from the pan.

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This pudding is definitely a one-pot situation.  Whisk together.  Heat.  Sit.  Whisk more.

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Let’s talk about a bowl of comfort!  It’s Fall.  It’s crispy outside.  You’re totally reaching for your scarves and hot lattes.  It’s time to add rice pudding to the list.

This pudding is ultra fine served warm for dessert, and it’s also quite nice served cold at breakfast.  I also happen to be the sort of girl who will eat it any-which-way at lunchtime.

The ginger and cinnamon add that extra touch of Fall spirit.  The gingersnaps add a cookie crunch.  And pure maple syrup should be in everything ever.

It’s no celery juice… but still.

Maple Ginger Rice Pudding

adapted from Shutterbean

makes about 4 cups

Print this Recipe!

1 cup arborio rice
4 cups whole milk
1/3 cup packed light brown sugar
1 vanilla bean, split and seeds scraped
3/4  teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch of salt
1/4 cup maple syrup
8 ginger snaps, crumbled

Place the rice, milk, sugar, vanilla, ground ginger, cinnamon, and salt  into a medium saucepan over high heat and bring to a boil. Reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes or until rice is tender. Drizzle the cooked pudding with maple syrup and top with crumbled cookies to serve.  Serve warm of cool.  Rice pudding will last, in an airtight container, for up to 3 days.  

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Comments

  1. Emily

    December 28, 2014 at 2:12 pm

    Thank you, Joy! I made this yesterday morning and it was absolutely delicious and smelled so good. This is the second rice pudding recipe from you that I’ve made, and I’m planning to make your eggnog rice pudding next week. You’ve turned me into a real rice pudding fan.

    Reply
  2. Molly {Dreams in HD}

    October 17, 2013 at 7:05 am

    OH MY GOSH, this looks amazing!
    so perfect for fall.

    Molly {Dreams in HD}
    https://dreamsinhd.blogspot.com/

    Reply
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Trackbacks

  1. Sausage and Mushroom Risotto | Design Kitchen says:
    January 25, 2015 at 6:17 am

    […]  For sweeter Arborio rice indulgences:  Maple Ginger Rice Pudding.  In other words, I’m not leaving my house again until I need to go stock up on more rice. […]

    Reply
  2. ginger on rice - Food Recipe says:
    November 27, 2014 at 3:13 am

    […] Maple ginger rice pudding – joy the baker […]

    Reply
  3. A Winter-Time Treat | summerplayshouse says:
    January 8, 2014 at 1:54 pm

    […] Maple Ginger Rice Pudding adapted from Joy The Baker […]

    Reply
  4. Maple Ginger Rice Pudding | Bulmer Food says:
    November 20, 2013 at 3:24 pm

    […] So today I’m trying rice pudding, based on this recipe that cleverly adds maple syrup and ginger snaps. […]

    Reply
  5. Cinnamon Maple Rice Pudding | Sweet Jumbles says:
    October 27, 2013 at 4:52 pm

    […] Cinnamon Maple Rice Pudding adapted from Joy the Baker […]

    Reply
  6. Maple Ginger Rice Pudding | Feeding Joshua says:
    October 22, 2013 at 6:09 pm

    […] https://joythebaker.com/2013/10/maple-ginger-rice-pudding/ […]

    Reply
  7. Cardamom Rice Pudding with Spiced Plums | Scaredy-Cat Kitchen says:
    October 20, 2013 at 10:13 am

    […] it, having assumed that it would take hours to cook and being, essentially, lazy. But recently, Joy the Baker and Tracy Shutterbean have shown me that it’s possible to make a completely amazing rice […]

    Reply

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