This creamy rice pudding is flavored with maple syrup and is the perfect comfort food. Ideally, this recipe is made using Arborio rice (same rice used to make risotto), but other short grain white rice could also work.

Ingredients:

• ½ cup Arborio rice, uncooked
• 4 cups whole milk
• ½ cup maple syrup
• 1 tsp. pure vanilla extract
• Pinch of cinnamon
• ½ cup powdered milk

Directions:

1. Place the rice in a sieve or colander and run cold water over it for 30 seconds while shaking the sieve/colander. This removes a bit of the outer starch which can cause your rice to clump while cooking. Shake to remove as much of the water as possible.
2. In a medium saucepan over medium-high heat, combine all the ingredients except the powered milk, stir well to combine. Bring to a simmer, then turn the heat down to medium-low and cook for 40 minutes, stirring frequently. After 35 minutes, if the rice mixture is VERY thick and the rice rains feel tender, turn off the heat. Depending on the rice you use and how hot your stove runs, 35 minutes might be enough.
3. Remove the pan from the heat and add the powdered milk. Stir to fully combine.
4. Allow to cool to lukewarm to serve.

Note: This pudding can also be served cold with a drizzle of maple syrup, granola and berries.

Yields six servings.