Creamed Rice With Maple Syrup Recipe - Cooking Index
Creamed Rice With Maple Syrup Recipe - Cooking Index
| 1/2 cup | 80g / 2.8oz | Rice |
| 1 1/2 cups | 355ml | Milk |
| 1 cup | 237ml | Heavy whipping cream |
| 3 tablespoons | 45ml | Sugar |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 cup | 82g / 2.9oz | Maple syrup |
Place the rice and milk in a heavy-bottomed saucepan with a lid. Bring to a boil; watch until this happens. Turn the heat to simmer, cover the pot and check it after about 10 minutes. Gently stir the rice with a fork. You want the rice to absorb all of the milk and get tender in the process. This shouldn't take more than 20 to 25 minutes. Check often and be patient. This first time will make next time easy.
When the rice is tender, remove the saucepan from the heat. Let it cool. Pour the cream into a mixing bowl and add the sugar, vanilla and salt, stir and taste. Add another spoonful of sugar if it isn't sweet enough for you. Beat the cream until it holds stiff peaks. (I use heavy whipping cream because it whips stiffly very quickly.) Stir the cream into the rice. Serve in small bowls and drizzle a little maple syrup on top. Heat the syrup first, if you'd like.
This recipe yields 4 servings.
Each serving: 522 calories; 221 mg sodium; 94 mg cholesterol; 25 grams fat; 66 grams carbohydrates; 8 grams protein; 0.15 gram fiber.
Source:
The Los Angeles Times, 01-17-2001
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