Name: Maple Rice Pudding (Reduced Sugar)
Total time: 5 h 15 min
Ingredients: 2 cups water; 1 cup long-grain white rice; ½ teaspoon salt; 2½ cups half-and-half; 2½ cups whole milk; ½ cup maple syrup; 2 teaspoons vanilla extract; 1½ teaspoons ground cinnamon

Why This Recipe Works

We set out to develop a low-sugar, naturally sweetened rice pudding without losing sight of what makes this dessert great. First, we turned our attention to perfecting the rice’s flavor and texture. Tasters liked rice that was parcooked in water rather than milk or cream, since the dairy masked the rice’s delicate flavor. When it came time to make the pudding, we found that whole milk alone made the pudding too thin; adding some half-and-half upped the richness without putting it over the top. Once the pudding had simmered to just the right consistency, we added cinnamon and vanilla for depth. While our traditional rice pudding recipe called for granulated sugar, we opted for maple syrup instead. The syrup was easy to incorporate, and its subtle sweetness and well-rounded flavor were a perfect fit for our pudding. Stirring in ½ cup of milk just before serving ensured a pleasantly thick—but not stodgy—consistency.

Before You Begin

We prefer the richer flavor and creamier texture of whole milk in this recipe; however, 2 percent low-fat milk can be substituted; do not substitute 1 percent low-fat or skim milk. Use a heavy-bottomed saucepan to prevent scorching.

Instructions

Bring water to boil in large saucepan over medium-high heat. Reduce heat to low and stir in rice and salt. Cover and simmer until water is almost fully absorbed, 15 to 20 minutes.

Stir in half-and-half and 2 cups milk, increase heat to medium-high, and bring to simmer. Cook uncovered, stirring often and adjusting heat as needed to maintain simmer, until rice is soft and pudding is thickened and clings nicely to spoon, 35 to 45 minutes.

Off heat, stir in maple syrup, vanilla, and cinnamon. Transfer pudding to large bowl and let cool completely, about 2 hours. If desired, cover cooled pudding and refrigerate until cold, about 2 hours. Just before serving, stir in remaining ½ cup milk.