STYLE

Updated rice pudding contains pure maple syrup, dried fruit and lemon

03/16/2012 12:21 EDT | Updated 05/16/2012 05:12 EDT
Rice pudding with lemon, pure maple syrup and dried fruit is a creamy decadent dessert and is quick and easy to make any night of the week.

Lemon Rice Pudding

125 ml (1/2 cup) arborio (short-grain Italian) rice

750 ml (3 cups) 2 per cent milk (approx)

45 ml (3 tbsp) pure maple syrup

50 ml (1/4 cup) dried cranberries, cherries or blueberries (or a mixture; chopped if large)

Grated zest of 1 lemon or small orange

Ground cinnamon

In a heavy saucepan, bring rice, milk and syrup to a simmer over medium heat, stirring often. Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes. Stir in cranberries and half of the zest; cover and simmer for 5 to 10 minutes longer or until rice is very soft and pudding is slightly thickened (it will thicken considerably upon cooling). Serve hot, warm or cold, stirring in more milk as necessary to thin. Sprinkle each serving with cinnamon and remaining zest.

Makes 4 to 6 servings.

Nutritional information per serving when recipe serves 6: 154 calories; 1 g fat; 31 g carbohydrate; 5 g protein.

Source: Dairy Farmers of Canada.

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