Lemon Rice Pudding
125 ml (1/2 cup) arborio (short-grain Italian) rice
750 ml (3 cups) 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, divided
Ground cinnamon, for garnish
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 cranberres 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.
Source: Dairy Goodness.Suggest a correction