Fragrant Maple Syrup Rice Pudding with a Salted Peanut Butter Topping

• Serves: 4
• Difficulty: easy
• Prep time:
• Cooking time:

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Ingredients

1 cup Cooked Spekko Long Grain Parboiled Rice
625ml (1½ cups) Milk
500ml Cream
1/3 cup Sugar
60 ml (4 tbsp) Maple syrup
Pinch of salt
5ml (1 tsp) Ground cinnamon
1 Free-range egg, beaten
30ml (2 tbsp) Butter
15ml (1 tbsp) Vanilla extract
100g Almonds, toasted

For the topping
60ml (4 tbsp) Butter
5ml (1 tsp) Ground cinnamon
45ml (3 tbsp) Maple syrup
100g Salted peanuts, roughly chopped

Method

1. In a large pot, heat milk and half the cream together along with the sugar, maple syrup and salt and cinnamon.
2. Once heated and the sugar is dissolved, add the cooked rice and cook on a low heat for about 15 – 20 minutes until thick and creamy.
3. Combine the remaining cream and beaten egg before adding to the rice mixture and cooking for another 5 minutes.
4. Add the butter and vanilla and stir through along with the toasted almonds. Set aside to cool slightly.
5. Whip the rest of the cream and fold through the rice pudding.
6. For the topping: Heat together the butter and cinnamon along with the maple syrup and salted peanuts. Allow it all to cook together for 2 minutes or until toasted.
7. Spoon the pudding into serving dishes before serving with the fragrant butter topping drizzled over.