Cranberry Maple Lemon Rice Pudding


1/2 cup (125 mL) Arborio (short-grain Italian) rice

3 cups (750 mL) milk (approx.)

3 tbsp (45 mL) pure maple syrup

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

Grated zest of 1 lemon or small orange

Ground cinnamon

Cranberry Maple Lemon Rice Pudding

Rice pudding has been a Milk Calendar favourite since it first appeared in 1986. Now with Italian Arborio rice, pure maple syrup, cranberries and lemon - a creamy, decadent rice pudding is quick and easy to make any night of the week.

Conseil : Use 2% or whole milk for the best texture in this pudding. Spoon portions of rice pudding into small airtight containers and pack for breakfast or lunch along with some fresh fruit.

Servings: 4 to 6

Preparation Time: 5 minutes

Cooking Time: 35 minutes

Nutritional Information

Calories: 154

Protein: 5 g

Carbohydrate: 31 g

Fat: 1 g

Fibre: 1.1 g

Sodium: 55 mg


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 min. Stir in cranberries and half of the zest; cover and simmer for 5 to 10 min 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.

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