Creamed Rice With Maple Syrup

Time 30 minutes
Yields Serves 4
Creamed Rice With Maple Syrup
(Los Angeles Times)

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. 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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.