Cranberry Maple Lemon Rice Pudding
Prep Time
5 minutes
Cook Time
35 minutes
6 servings


1/2 cup (125 ml) Arborio (short grain Italian) rice
3 cups (750 ml) milk
3 tbsp (45 ml) pure maple syrup
1/4 cup (75 ml) dried cranberries, cherries, or blueberries
grated zest of 1 lemon (or small orange)
cinnamon (for garnish)


  1. In a heavy saucepan bring rice, milk, and syrup to a simmer over medium heat, stirring often.
  2. Reduce heat to low, cover and simmer, stirring occationally, for 20 minutes.
  3. Stir in cranberries 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).
  4. Serve hot, warm, or cold, stirring in more milk as necessary to thin. Sprinkle each serving with cinnamon and remaining zest.