Walnut Rice Pudding
Prep Time
25 minutes
Cook Time
20 minutes
6 servings


2 ½ cups (625 ml) Homogenized milk (whole milk)
½ cup (325 ml) Short grain rice (e.g. Arborio)
1/2 tsp (2 ml) Salt
1 tsp (5 ml) Vanilla
¼ cup (60 ml) White sugar
2 (large) Egg yolks
¾ cup (175 ml) Walnuts, coarsely chopped
¼ cup (60 ml) Maple syrup or brown sugar, for garnish


  1. In a heavy saucepan, bring milk, rice and salt to a boil. Stir frequently to prevent scorching.
  2. Turn down heat and gently simmer over low heat for about 15 minutes until thick and creamy. Stir often.
  3. In a small bowl, whisk together the egg yolks and sugar. Whisk into the rice mixture until well combined.
  4. Cook over low heat until the mixture coats the back of a spoon.
  5. Add ½ cup of the chopped walnuts and reserve the rest for garnish.
  6. Serve warm or cold with a garnish of chopped walnuts and a drizzle of maple syrup.