Maple Rice Pudding

When Nick got back from his boat trip, he raved about how great the rice pudding was on the boat, so I took this as a challenge.  I had never made rice pudding before, or even attempted to cook anything with rice besides soup.  I knew Nick loved maple flavoring so I found a recipe on the food network website that incorporated maple syrup.  They actually soak the raisins in bourbon, but I didn't have bourbon and would probably never use it again if I bought it, so I just left it out.  It was definitely the best rice pudding I've ever had (not gonna lie, the only rice pudding I've ever had), but Nick said the stuff on the boat was better.  I think he's just saying that because he didn't have anything else to eat on the boat besides rice pudding.  I still would recommend this dish.  It was very tasty and mapley. 

 

Maple Rice Pudding

Serves: 4

Ingredients:

3/4 cup raisins

3/4 cup white basmati rice

1/2 teaspoon kosher salt

5 cups half-and-half, divided

1/2 cup sugar

1 extra-large egg, lightly beaten

1 teaspoon pure vanilla extract

1/4 cup pure maple syrup, plus extra for serving (optional)

1/2 teaspoon natural maple flavoring

3/4 cup toasted pecans, chopped

Directions:

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.